Sous Vide Pork loin and glazed carrots

Previously I did a pork loin with a coffee-chocolate rub. It was so nice that I thought I’d get another pork roast and experiment with another variation. This time it’s 2.5 lbs and I used a pot for the brining step. Getting a later start means a much shorter brine:

  • 2.5 c kosher salt
  • 2.5 c maple syrup
  • 1 q water
  • Thyme, ginger, a crushed clove of garlic

Brining started at 12:45.

Side of glazed carrots

20140622-133434-48874502.jpg 20140622-133434-48874794.jpgWhile the brining was underway, I set up the Nomiku at 183F to make a side of glazed carrots. I modified the recipe by adding some fresh ginger.

  • Peeled carrots cut faux-tournee
  • Slices of fresh ginger
  • Butter
  • Salt
  • Sugar

In the past, the problem with doing vegetables has been outgassing causing the bags to float. I wrapped a couple of knives in plastic wrap and put them in the bottom of the bag as a weight. This turned out to be not enough weight, so I enlisted a potato masher to hold the bag under. Started at 1:30PM

Turned down the heat at 2:30 and pulled the carrots. Into the fridge. The knives meant I needed to use an elongated platter. Clearly, the submerging the vegetables methods need some refinement.

Back to the pork

After 2 hours of brining, bagged the pork while the bath was cooling down to 138F. Final adjustment of the temp downward was easy – I scooped out some of the hot water and added back tap water. Into the bath at 2:45PM. Worked in the garden and watched the USA-Portugal World Cup game (If only Michael Bradley doesn’t turn the ball over in stoppage time!).

Glazing, browning, serving

20140622-205136-75096471.jpgMade a glaze of

  • Maple syrup
  • Cider vineagar
  • Dijon mustard
  • Dash of Worcestershire sauce
  • Paprika
  • Pepper

Reduced over low heat until syrupy. Painted on the roast and caramelized under the broiler. Meanwhile, put the carrots in a saute pan and heated until the liquid boiled down to a glaze.  Added some parsley.

The liquid from the sous vide bag was used to dissolve the last bit of the glaze and a bit of the browned stuff from the broiler pan. This sauce was spooned onto the meat and some rice.

The pork was tasty and tender, and, as predicted, the maple-mustard glaze didn’t dominate the pork as much as the coffee/cocoa spice rub.  I think I might try butterflying a future roast to increase the surface area, though, to get more of the crusty browned parts. The carrots were excellent.