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Sous Vide Pork Loin with Brussels Sprouts
Sous Vide Pork Loin with Brussels Sprouts
"Ever since I got a sous vide machine, it somehow triggered lots of meal preps. I couldn’t help asking myself… Why didn’t I have a meal prep Sunday before? Mainly because when I can drop my food straight from the freezer into a water bath at a precise cooking temperature, it just feels right to do meal preps. Think about it. Say that you have some frozen pork chops in the freezer, and you want to cook them. Let’s also say that your pork chops are already seasoned or marinated."
NotesIf your pork loin is pre-seasoned and frozen, add 30 minutes of cooking time under the same temperature, 140°F.
Serves6 People
Preparation Time20 min
Cooking Time1 hr 15 min
Ingredients
- 8 (1-inch thick) pork loin pieces (about 3 pounds)
- Kosher salt
- Freshly ground black pepper
- Garlic powder
- 2 pounds Brussels sprouts, ends removed and halved
- 3 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- ½ cup shredded Parmesan cheese (optional)
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Attach the Anova sous vide machine to a large saucepan or a sous vide container. Fill your saucepan with water until the water comes up to somewhere between the lines of “min” and “max” that are marked on your sous vide machine.
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Preheat the sous vide machine to 140°F or your desired temperature. Allow the water bath to come to the temperature before adding your pork.
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While your water bath is getting warmed up, prepare the pork loin by seasoning each piece generously on each side with salt, pepper, and garlic powder.
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To bag the pork, start by folding the top of a sous vide bag or Ziploc bag back over itself to form a hem. This will prevent the pork seasonings and juices from getting on the edges of the bag, which could interfere with the seal or provide vectors for contamination.
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Slide the pork loin pieces into the bag. Use multiple bags. Unfold the edge before closing each bag. Seal using either a vacuum sealer or a hand pump.
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Place the bagged pork into the preheated water bath, making sure not to block the intake or output sections of your sous vide machine. If properly sealed, the pork should sink. If using Ziploc bags, slowly lower your bagged pork into your water bath, letting the pressure of the water press air out through the top of the bag. Once most of the air is out of the bag, carefully seal the bag just above the waterline.
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