This was never meant to be a post. I snapped a few photos, but didn’t really see it as blog worthy due to the swift plating and my general lack of enthusiasm that day. The flavor and ease of cooking convinced me otherwise.
This past weekend I was craving something light, but was a bit tired of binging on rice and vegetables after my meat overdose the week prior. It wasn’t the most balanced two weeks of my life With a frozen vacuum packed pair of pork loins staring at me longingly in the freezer, I decided that perhaps I could slowly, gently even, reintroduce meat back into my diet, without necessitating the inclusion of heavy starches or carbs.
Paleo it is!
This recipe is nothing fancy, and visually it might not make your mouth water. But it is loaded with flavor and surely hit the spot for me as a light, protein packed meal. The SousVide Supreme was once again the perfect tool to get the job done. Set the pork loin in the water bath in the morning while making breakfast, leave to enjoy the outdoors and handle a few errands, and 8-10 hours later I have perfectly cooked, tender pork loins that just require a quick sear in a hot frying pan for additional flavor. Some sauteed mushrooms and my beloved sprouts add nice bite, flavor and texture to the wrap, and beautifully accent the pork.
The great thing about this recipe is that it might just work better if the pork loin has been allowed to cool. The set I photographed was from the next day when I ate it again as leftovers and the flavor seemed to become more pronounced. I made enough pork loin to last me a few wraps, and a few other dishes over the course of a few days.
- 1 lb lean pork loin
- 1 cup sliced white mushrooms
- 1/4 cup of diced red onion
- 1/2 cup alfalfa or clover sprouts
- butter lettuce
- 1 Tbsp fresh chopped sage
- 2 sprigs of fresh oregano
- 4 Tbsp olive oil
- 2 Tbsp butter
- 1 tsp kewpie mayo
- 1 tsp sriracha sauce
- 2 Tbsp rub of love exotic mushroom rub
- Wash and pat dry your pork loin, then trim off any extra fat.
- Rub your pork loins with mushroom rub (or your favorite spice rub)
- Set water bath to 140 degrees. (You may also simple slow roast the pork in the over at 325 degrees for 30-50 minutes depending on the thickness.) Drop the vacuum packed pork loins into the bath and cook at least 6 hours and as many as 48 if you would like. The beauty of sous-vide cooking is that it is (almost) impossible to overcook your meat.
- Once cooked to your desired time, remove pork loins from sealed bags and pat dry with paper towel. In a cast iron pan, add two tablespoons of olive oil, one tablespoon of butter, and few sprigs of fresh oregano and two cloves of garlic, and bring to near smoke point, roughly medium high – high heat. Once the oil is hot and almost smoking, place your pork loins in and give them a good crust. 1-2 minutes per side is all it should take.
- Remove from heat and let cool. Once cooled, slice thinly.
- In a small saucepan, put in two tablespoons of olive oil and turn the burner to medium. Once the oil is up to temperature, sautee your red onions for 5 minutes or until tender and translucent. Now, add one tablespoon of butter to the onions and empty in your cup of mushrooms, cook down for 5 minutes. After 5 minutes, toss in your fresh chopped sage. Continue cooking down until the mushrooms are soft, tender and fragrant.
- Gently wash your butter lettuce leaves. On one leaf, lay down a layer of sprouts, then mushrooms and pork. I use a flavorful kewpie mayo for umami and a hit of spice and heat comes from the sriracha.