Boneless Pork Loin
Peels of One Lemon and One Orange
Brine (according to recipe below)
White Balsamic Vinaigrette:
3/4 C EVOO
1/4 C White Balsamic Vinegar
1 Tbsp Honey
1 Large Lemon, juiced
Kosher Salt and Ground Black Pepper, to taste
2 Bunches (about 20 pieces) White Asparagus, ends trimmed
1/4 C White Wine
1/4 C Vegetable Stock
10 Whole Black Peppercorns
Charred Ramps or Spring Onions:
2 Bunches of Cleaned Ramps or Spring Onions (about 10-15 pieces) Trim root end, keep greens intact.
Salt and Ground Black Pepper, to taste
5 tablespoons pickling spice
1 tablespoon whole black peppercorns
1/2 cup cane sugar
1 tablespoon honey
2 cup kosher salt
4 cups water
1 bunch fresh thyme leaves
Preparation: Brined Pork Loin
Combine all brine ingredients in a saucepan, bring to a boil.
Cool completely, refrigerate until ready for use.
Place pork loin in brine and let sit, refrigerated, 12-18 hours.*
*The longer the pork sits in the brine, the stronger the salt flavor will be, after cooking.
Rinse brine from pork loin and vacuum seal with enough olive oil to coat liberally.
Set the rear pump flow switch of the Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the Sous Vide Professional™ to 60°C / 140°F.
Once target temperature is reached, place vacuum sealed pork loin in circulating water bath.
Cook sous vide for about 2-3 hours.
Drain all liquids from bag, dry surface of pork loin with clean kitchen towel. In a hot, large sauté or roasting pan, brown entire surface of pork loin. Season with salt and pepper to taste.
Preparation: White Asparagus
Combine white wine, vegetable stock and whole black peppercorns in vacuum bag.
Vacuum seal asparagus and liquid. Marinate for 1 hour.
Set the rear pump flow switch of Sous Vide Professional™ to fully closed. Set the front flow switch to the maximum flow. Set the temperature of the to 82°C / 180°F.
Once target temperature is reached, place vacuum sealed asparagus in circulating water bath.
Cook sous vide for about 20-30 minutes, or until tender.
Drain liquid from bag. Serve white asparagus as is.
Preparation: White Balsamic Vinaigrette
Combine EVOO, white balsamic vinegar, honey and lemon juice.
Whisk or blend in high-speed blender.
Season with salt and black pepper to taste.
Preparation: Charred Ramps or Spring Onions
Coat ramps or onions with EVOO.
Char on grill until blackened and tender.
Season with salt and pepper to taste.
For plating: Spoon half of vinaigrette onto large serving platter. Arrange white asparagus and charred ramps/spring onions over vinaigrette. Slice and shingle pork loin over vegetables. Lightly spoon remaining vinaigrette over pork.