Sous Vide Cocoa & Spice Rubbed Pork Loin Steaks

Ingredients for 4

• 1 1 - 1.5lb/450 - 680g pork loin, cut into 4 steaks (You could also substitute 4 4 - 6oz/113 - 170g pork chops up to 1"/2.5cm thickness)

• 1 Tablespoon cocoa powder

• 1 teaspoon chipotle chili powder

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• 1/2 teaspoon cinnamon

• 1/2 teaspoon salt

• 8 oz/235 g yellow or white onion, chopped

• 3/4 oz/20 g poblano pepper, chopped finely

• 2 Tablespoons avocado or olive oil

• 14 oz/~400g canned pineapple

Directions

• 

  Step 1

  Set your Anova Precision Cooker to 145ºF/63ºC

• 

  Step 2

  Blend the dry spices well in a small mixing bowl and lay out the pork steaks or chops to air dry while you do so

• 

  Step 3

  Coat each steak or chop completely with the rub

• 

  Step 4

  Place the steaks or chops in a zip-locking bag, vacuum seal bag, or silicone pouch and place into the heated bath once you have released as much air as possible. Set the timer for 1 hour

• For the Pineapple Poblano Sauce

• 

  Step 0

  Chop your onion roughly

• 

  Step 1

  Chop the poblano pepper finely

• 

  Step 2

  Combine onion, pepper, and a pinch salt in a saute pan with 2 Tablespoons avocado or olive oil over medium-high heat

• 

  Step 3

  Saute until caramelized and add pineapple. Cook until liquid is completely evaporated

• 

  Step 4

  Transfer mixture to a blender

• 

  Step 5

  Puree until smooth

• Finishing Steps

• 

  Step 0

  Remove steaks/chops from the bath & drain on paper towels

• 

  Step 1

  Sear to get a nice, crispy crust

• 

  Step 2

  Let rest for a minute and then slice and serve with pineapple sauce - SO GOOD!

Latest Comments