Sous Vide Molasses Glazed Pork Loin

This is so simple and so good—the glaze is part of the cooking process, but you also use reduced glaze at the end, with the added crunch of the corn chips—don’t skip that step, as it adds a nice crunchy, salty touch to the slightly sweet/sour glaze. The pork loin stays juicy and tender in this recipe. This will be a favorite.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:15

Recipe Time: 04:00

Temperature Options:

Medium - 1 1/2” - 2” - Tender and juicy - Extra meaty, succulent and tender

142F / 61.1C

Ingredients

• 2 pound (1 kilo) pork loin roast
• 1 bay leaf
• 3 ounces (88 ml) molasses
• ½ ounce (15 ml) soy sauce
• ½ ounce (15 ml) honey
• Juice of 2 lemons
• 2 strips lemon peel
• 4 scallions, chopped, some green reserved for later garnish
• ½ teaspoon (1.5 g) garlic powder
• ¼ teaspoon (1.5 g) Dijon mustard
• ¼ teaspoon (1/2 g) ground ginger
• 1 ounce (28g) corn chips, crushed

Directions

1. Heat water to 142ºF/61.1ºC using Anova Precision Cooker.
2. Place pork loin and bay leaf into zip close plastic bag. Mix molasses, soy, honey, lemon peel, bay leaf, chopped scallions, garlic powder, mustard and ginger together in small bowl. Ladle about 1/3 of the glaze over the pork loin. Seal, using water immersion method to create vacuum. Place into hot water and cook 4 hours.

Finishing Steps: Stovetop

1. When roast is done, remove from water. Place remaining glaze into saucepan with any juices from cooking bag. Bring all to boil over high heat and cook until reduced to glaze.
2. Pour glaze over pork loin (remove any string ties from loin if they were used by butcher). Toss crushed corn chips over all and garnish with reserved sliced green onion. Slice and serve immediately.