Sous Vide Peppered Crusted Pork Loin with Roasted Spiralized Beets and Asparagus
Servings Prep Time
4people 15minutes
Cook Time Passive Time
4.5hours 4hours
Servings Prep Time
4people 15minutes
Cook Time Passive Time
4.5hours 4hours
Ingredients
  • 4tbsp extra virgin olive oilreserve half for vegetables
  • 1lb pork loinseasoned with coarse cracked black pepper
  • 1bunch asparagusbottom trimmed
  • 1lb spiralized beetscan be bought at major grocery stores
  • to taste kosher salt
  • to taste black pepper
Instructions
  1. Fill a large container woth water and set your sous vide circulator for 145F. Place pork loin in cryovac (if you don’t have a cryovac machine. Place in a ziplock bag)
  2. Once your water has reached the proper temperature, place your bagged pork loin into the water and let cook for 4 1/2 hours.
  3. During the last 30 mins of cooking time for the pork, preheat oven to 350F.
  4. In a bowl, toss 1 tbsp of oil and beets together and season with salt and pepper. Place on one half of a baking sheet and set aside.
  5. In the same bowl, toss together 1 tbsp oil, asparagus and salt and pepper. Place ingredients on other half of baking sheet. Cook vegetables for 12 minutes.
  6. When time is up on the pork, remove pork from bag and in a heated saute pan with remaining 2 tbsp olive, sear all sides of pork. Let rest and then serve with vegetables.