Sous Vide Honey Mustard Pork with Sun-Dried Tomato Salad

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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, ...

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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.
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Ingredients for 2

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 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.

  • Step 3

    Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.

  • Step 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

    • Step 0

      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.

    • Step 1

      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.

    • Step 2

      In a medium bowl, combine lettuce, sun-dried tomatoes, and pine nuts. Toss with three-quarters of the dressing.

    • Step 3

      Plate pork chops on top of salad and drizzle with remaining dressing. Serve.

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140 F / 60 C Recipe Temp
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