Cooking temperature: 60.5 ºC / 141ºF
Cooking time: 20 min
Ingredients for 2 people
For the pork with peppers
- 1 young iberian pork sirloin (400 g)
- Black peppercorns
- Pink peppercorns
- 1 star of star anise
- 1 cinnamon stick
For the roasted garlic
- 4 garlic cloves
- Olive oil
For the roasted potatoes
- 60 g new potatoes
- 10 g butter
- 2 g fresh thyme
For the sauce from the juices
- Juice remaining from the cooking of the sirloin
- Red wine reduction
- Olive oil
Instructions
For the pork with peppers
- Marinate the sirloin with the toasted pink and black peppers, leaving to marinate for a few minutes.
- Place in a cooking bag and cook in the Sous-vide at 60.5ºC / 141ºF for 25 minutes.
- After this time, remove, open and brown quickly directly on a hotplate or grill, cut and leave to stand for 3 minutes and then serve.
For the roasted garlic
- Melt a little butter, quickly brown the garlic and keep warm until needed.
For the roasted potatoes
- Boil the potatoes, and sauté just before serving with a little garlic oil and butter.
For the sauce from the juices
- With the juice that remains from cooking the pork loin, reduce and mix with a little red wine reduction, salt to taste and set aside.
For plating up
- After quickly browning the pork loin leave to stand for 3 minutes and then cut and place on the plate with the roasted garlic and the potatoes.
- Add a little juice from the cooking, reduced and flavoured with red wine reduction.
- The herbs and spices we have used for cooking can be added as a final detail.
Enrique Fleischmann’s Notes
Important points regarding the SOUS-VIDE in this recipe
- Precise cooking in a temperature controlled bath applied to an ingredient such as pork sirloin is paramount for optimal quality in the recipe and the end result.
- The aroma and blending that we can achieve with the help of the vacuum is intense and surprising.
- With the SOUS-VIDE technique it is possible to recover all the juices from cooking and with this finish the dish by preparing a reduction, sauce or juice at that moment.
- The excellent combination of SOUS-VIDE cooking at low temperature and the subsequent final browning on the hotplate or grill makes a very effective duo in the quest for taste and texture of our recipe.
