Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
