Bourbon Glazed Pork Loin

Ingredients for 6

• 4 lb center cut pork loin

• 3 or 4 garlic cloves, peeled and smashed

• 2 sprigs fresh rosemary

• 1/4 c bourbon

• 1/4 c brown sugar

• 1/4 c real maple syrup

• Optional equipment: Meat injector

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC

• Step 2

  Cross-hatch the fat cap on the pork by scoring it with a sharp knife about every inch. Using kitchen twine, bind the roast every inch or two to make an evenly sized “log” shape – this step is optional, but will ensure even cooking and a nice presentation.

• Step 3

  Mix the bourbon, maple syrup and brown sugar. If you have one, use a meat injector to inject some of the bourbon mixture into the pork.

• Step 4

  Season the meat heavily on all sides with salt and pepper, talking care to rub it into the cross-hatches in the fat cap. Tuck the rosemary sprigs under the strings on the fat cap side of the pork.

• 

  Step 5

  Put the pork into a bag, sprinkle in the smashed garlic and the (remaining) marinade. Vacuum seal, or water-displace the air in the bag.

• Step 6

  Sous vide for 4 hours at 140°F. Remove the pork from the bag, reserving juices for a pan sauce - see below.

• Create a pan sauce and brown the roast

• Step 0

  Start the oven preheating to 550°. Strain the cooking juices through a fine-mesh strainer into a small sauce pan. Bring to a boil and reduce until syrupy. Adjust seasonings as desired, take off heat and add a knob of butter. Stir until melted and well incorporated. Keep warm.

• Step 1

  Pat the pork as dry as possible. Remove and discard the rosemary and garlic. Place the roast on a rack in a sheet pan. When the oven reaches temperature, roast fat side up for 8-10 minutes until the fat cap is crispy and brown.

• Serve

• 

  Step 0

  Remove roast from oven. Slice and arrange on a heated platter for presentation. Drizzle the pan sauce over the sliced pork. Serve.

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