Sous Vide Honey Mustard Pork with Sun-Dried Tomato Salad

This salad consists of juicy pork cutlets served alongside a sun-dried tomato and pine nut salad. Doesn't it look delicious? The pork is finished in the pan to give it a charred exterior, but the inside is tender from being cooked sous vide in a honey mustard marinade.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:20

Recipe Time: 03:00

Temperature : 140F / 60C

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 tablespoon plus 2 teaspoons whole grain mustard
• 1 tablespoon plus 1 teaspoon honey
• Salt and freshly ground black pepper
• 2 (6-ounce) bone-in pork loin chops
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons red wine vinegar
• 2 tablespoons rice bran oil or unsalted butter
• 2 cups mixed baby lettuces
• 2 tablespoons thinly sliced sundried tomatoes
• 2 teaspoons pine nuts, toasted

Directions

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
2. In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon mustard, and 1 tablespoon honey. Season to taste with salt and peppers. Transfer to a large zipper lock bag and add the pork chops. Toss to coat.
3. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.
4. Meanwhile, prepare the dressing: Whisk together lemon juice, vinegar, remaining 2 tablespoons olive oil, remaining 2 teaspoons mustard, and remaining teaspoon honey. Season to taste with salt and pepper.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the pork chops from the bag and pat dry. Discard any cooking liquid.
2. Heat rice bran oil in a large skillet over high heat. When the oil just starts to smoke, add the pork chops and sear until well-browned, 30 seconds to 1 minute per side. Transfer to a plate and let rest for 5 minutes.
3. In a medium bowl, combine lettuce, sun-dried tomatoes, and pine nuts. Toss with three-quarters of the dressing.
4. Plate pork chops on top of salad and drizzle with remaining dressing. Serve.