Pesto & Provolone Stuffed Pork loin
(4)
RED MEAT
For Beautiful pork loin stuffed with provolone, pesto and spinach. Start with a 5 pound whole pork loin. Pat dry and apply salt and pepper liberally to the outside. Fillet the pork loin horizontally to create one flat sheet. Start with the pesto spread evenly over the pork loin add layer of spinach and a copious layer of cheese. Roll tightly closed and secure with butchers twine. Vacuum seal and door in refrigerator up to two days. Place in a water bath of 138.5° for four hours. Finished off in the oven roasted at 450° for 10 minutes
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Ingredients for 8
Pork Loin
Salt and Pepper
Pesto (make your own or purchase)
Spinach
Provolone
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 138.5ºF / 59.2ºC.
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Step 0