Sous Vide Molasses Glazed Pork Loin
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 ...
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.
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Edge-to-edge perfection. No skill required.
Ingredients for 6
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
Heat water to 142ºF/61.1ºC using Anova Precision Cooker.
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
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.
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.