Pork Lion with creamed spinach

Author

1V1l8bljBbDDWzSI5hbwKa

Prep Time: 20:00

Recipe Time: 04:00

Temperature : 137.5F / 58.6C

Ingredients

• 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

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).

Finishing Steps

1. 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.