Pork Lion with creamed spinach
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Ingredients for 4
Pork Lion
Garlic
Rosemary infused Olive Oil or your favorite
Salt
Pepper
2- 10 ounces frozen spinach thawed and dry
4 ounces of cream cheese
1/2 cup heavy cream
Butter
Directions
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Step 1
1Set a sous vide machine to 137.5 degrees. Combine the pork lion 2 tablespoons of rosemary infused olive oil , 2 cloves of the garlic, 2 teaspoons salt and 1 teaspoon pepper in a vacuum seal bag. 2 Combine the spinach, cream, cream cheese, the remaining clove of garlic and 1/2 teaspoon salt in another heavy-duty resealable plastic bag. Press out all the air and seal tightly. 3 Put the bags in the sous vide water bath and cook for 4 hours (the longer you leave it in, the better the flavor).
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Finishing Steps
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Step 0
4 Remove the lion from the bags and pat dry. Heat the oil in a large skillet over high heat until shimmering. Add the lion and cook for 30 seconds. Add the 2 tablespoons butter and cook for another 30 seconds. Flip and cook for 1 minute more. Transfer to 2 plates. Remove the garlic clove from the spinach, stir and divide between the plates.