Sous Vide Cream-Poached Pork Loin

Author

Frederick Rieger

Prep Time: 00:00

Recipe Time: 04:00

Temperature : 143.6F / 62C

Ingredients

• 1 (3-pound) boneless pork loin roast
• Kosher salt and freshly ground black pepper
• 2 onions, thinly sliced
• 1 cup whole milk
• 1 cup heavy cream

Directions

Finishing Steps

1. Set the Anova Sous Vide Precision Cooker to 145°F (62°C). Season the pork with salt and pepper. Heat a large cast iron skillet or Dutch oven over medium-high heat for 5 minutes. Add the pork and sear on all sides until golden brown, about 15 minutes total. Transfer to a platter. Add the onions to the rendered fat in the skillet and cook until wilted and slightly colored, about 5 minutes. Add the cognac and bring to a rapid simmer. Continue to simmer until alcohol cooks off, about 1 minute. Remove from the heat and let cool for 10 minutes. Place the pork, onions, milk, and cream in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 4 hours. When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and place on a cutting board. Cover to keep warm. Pour the remaining contents of the bag into a large skillet. Bring the mixture to a rapid simmer over medium heat. Continue to cook, stirring occasionally, until mixture coats the back of a spoon, about 10 minutes. Season to taste with salt and pepper. Slice the pork and serve with the cream sauce.