Serves: 4-6

Ingredients:
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

White Asparagus:
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.
EVOO
Salt and Ground Black Pepper, to taste

Brine:
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
Step 1:
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.

Step 2:
Rinse brine from pork loin and vacuum seal with enough olive oil to coat liberally.

Step 3:
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.

Step 4:
Once target temperature is reached, place vacuum sealed pork loin in circulating water bath.

Step 5:
Cook sous vide for about 2-3 hours.

Step 6:
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
Step 1:
Combine white wine, vegetable stock and whole black peppercorns in vacuum bag.

Step 2:
Vacuum seal asparagus and liquid. Marinate for 1 hour.

Step 3:
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.

Step 4:
Once target temperature is reached, place vacuum sealed asparagus in circulating water bath.

Step 5:
Cook sous vide for about 20-30 minutes, or until tender.

Step 6:
Drain liquid from bag. Serve white asparagus as is.

Preparation: White Balsamic Vinaigrette
Step 1:
Combine EVOO, white balsamic vinegar, honey and lemon juice.

Step 2:
Whisk or blend in high-speed blender.

Step 3:
Season with salt and black pepper to taste.

Preparation: Charred Ramps or Spring Onions
Step 1:
Coat ramps or onions with EVOO.

Step 2:
Char on grill until blackened and tender.

Step 3:
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.