Sous Vide Cocoa & Spice Rubbed Pork Loin Steaks

No matter the time of year, this quick & easy to assemble cocoa & spice rubbed pork loin steak recipe will transport you to more tropical climes, if only at your dinner table. Dressed in a mildly spicy, sweet, and savory pineapple-poblano sauce, you will just LOVE the tender & juicy results!

Author

Nicole Poirier

Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, France and worked as a restaurant chef in Rhode Island before becoming an award-winning international yacht chef. Chef Nicole has worked alongside Anova Culinary since our Kickstarter in 2014 and officially joined the team in November, 2016. She has a specialty private event and catering business and and enjoys teaching cooking to clients throughout the Bay Area.

Prep Time: 00:20

Recipe Time: 01:00

Temperature Options:

Traditional texture, firm, and juicy

145F / 62.8C

Ingredients

• 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

1. Set your Anova Precision Cooker to 145ºF/63ºC
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
3. Coat each steak or chop completely with the rub
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

1. Chop your onion roughly
2. Chop the poblano pepper finely
3. Combine onion, pepper, and a pinch salt in a saute pan with 2 Tablespoons avocado or olive oil over medium-high heat
4. Saute until caramelized and add pineapple. Cook until liquid is completely evaporated
5. Transfer mixture to a blender
6. Puree until smooth

Finishing Steps

1. Remove steaks/chops from the bath & drain on paper towels
2. Sear to get a nice, crispy crust
3. Let rest for a minute and then slice and serve with pineapple sauce - SO GOOD!