Sous Vide Cream-Poached Pork Loin
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 8
1 (3-pound) boneless pork loin roast
Kosher salt and freshly ground black pepper
2 onions, thinly sliced
1/4 cup cognac
1 cup whole milk
1 cup heavy cream
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.