Goat Cheese & Sun Dried Tomato Stuffed Pork Loin

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Step 1

Brine pork loin overnight in a water bath of 1/2 cup salt, 3 sprigs fresh thyme, fresh cilantro, fresh cracked pepper, 2tbs minced garlic, at least 8 cups water
Step 2

Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC
Step 3

1) Sauté Onion & sun dried tomato in bacon fat until onions are translucent, season with fresh thyme, salt, black pepper, & minced garlic, let cool. 2) Butterfly your pork loin to 1/2 inch thick (use a meat mallet if necessary to get it the the correct thickness) 3) Spread the flavored goat cheese crumbles over the butterflied pork loin, then distribute the sautéd veg mixture over the loin 4) Roll up the pork loin and truss it with butchers twine 5) Sear the trussed pork loin in a hot cast iron pan (I just use my veg sauté pan) until the desired color has been achieved 6) Put seared loin in a ziplock gallon bag and press all the air out & place in the sous vide bath for 5.5 hours

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Step 0

If you didn't sear prior to the sous vide bath, sear the loin now, either in a pan or oven. I like to sear prior as searing causes some release of sugars and caramelization (&/or the Maillard reaction) which when left in the bag when completing the sous vide cooking process add a deeper flavor. (In my humble opinion) I use the juices in the bag to create a pan sauce with a little stock or wine or even balsamic vinegar. Tent loin & let rest for 5-10 minutes. Slice approximately 1” thick and drizzle pan juices over. Serve with your fav taters or rice or seeing I’ve gone Keto I make riced cauliflower with roasted carrot, broccoli & Pine nuts