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Sous Vide Pork Loin

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  • Pork loin
  • Butter
  • Italian seasoning
  • Salt and black pepper
  • Marsala wine
  • Fresh herbs (such as sage)
  • Lemon
  • Corn on the cob
  • Carrots, honey glazed
  • Lima beans


  1. Prepare the Pork Loin:
    • Season the pork loin liberally with salt, black pepper, and Italian seasoning.
    • Place in a sous vide bag with butter and seal.
    • Cook sous vide at 144°F (62°C) for 4 hours.
  2. Make the Gravy:
    • Once the pork is done, reserve the drippings from the sous vide bag.
    • In a saucepan, combine the drippings with Marsala wine, fresh herbs like sage, and a squeeze of lemon juice.
    • Simmer until the gravy reduces to your desired consistency, adjusting seasoning as needed.
  3. Sear the Pork Loin:
    • Preheat a grill to 700 degrees Fahrenheit (or as hot as possible).
    • Sear the pork loin on all sides to develop a nice crust.
  4. Prepare the Sides:
    • Boil or steam the corn until tender.
    • Glaze the carrots with honey and roast until tender and slightly caramelized.
    • Cook the lima beans until they are tender.
  5. Serve:
    • Slice the pork loin into thick medallions.
    • Plate with a generous spoonful of the Marsala herb gravy over the top.
    • Arrange the corn, honey carrots, and lima beans alongside the pork.
    • Enjoy a meal that’s sophisticated yet comforting.
  • Author: Lucas Krammes
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