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Gfweb’s SV Pork Loin w/ Apple & Mustard




Source of Recipe


Gfweb at eGullet.org


Recipe Introduction


Back in February 2019, Gfweb at eGullet.org posted a delicious looking Sous Vide pork loin with apples. I have been wanting to try it and finally got the chance when we had Judy and Kenny over for a belated Mother’s Day dinner. The pork turned out perfectly – moist, tender, and succulent. And the sauce is incredibly good. Normally, I would set the temp for 140F, but I upped it a bit to 144F since some people are turned off by any pinkness to pork. It was still fantastic. NOTE that you start this the day before or early the morning you are serving.


List of Ingredients




5 lb. pork loin
RUB:
2 T. kosher salt
2 T. sugar
1 t. onion powder
1/2 t. pepper
A few sprigs of thyme or 1 t. dried

APPLES/ONIONS/SAUCE:
Butter – as much as needed to sauté the apples, onions, and garlic
2 apples, peeled and sliced into 12 wedges each
1 large sweet onion
1 clove garlic, minced
1 1/2 c. apple juice
1 1/2 c. chicken stock
2 t. Dijon
1 T. lemon juice or apple cider vinegar, if desired
2 t. butter


Recipe



PORK/RUB:
Score the fat on the loin. Mix salt, sugar, onion powder, pepper, and thyme. Rub all over the loin. Place the loin in a vacuum bag and vacuum. Store in the refrigerator for 5 hours to overnight. When ready to cook, set the Anova to 144F (or whatever temp you prefer) and cook for about 3 hours. When ready to serve, sear to brown the loin in oil in a pan over medium-high heat.

APPLES/ONIONS/SAUCE:
Melt butter in a sauté pan over medium heat. Add the apples and onions and cook until they get some color on them and are just starting to become tender. Add the garlic and cook for a minute or so. Add the apple juice and cover pan. Let simmer until the apples are tender, but not falling apart. Drain the apples and onion (keeping the apple juice) and set aside. You can keep warm or warm them up later depending on how far in advance you make them. In the same pan bring the apple juice, chicken stock, and Dijon to a simmer. Let reduce until it tastes wonderful. At this point you may feel it needs a little acid. If so, add the lemon juice or vinegar. If you are serving right away, whisk in the 2 t. butter. If you are making this ahead, reheat at serving and add the butter then.


SERVING:
Slice the meat and serve on a platter topped with the warmed apple/onion mixture. Pass the sauce when serving.

Serves 6-8.