Sunday, June 3, 2012

Sous Vide Cocoa Rubbed Pork Sirloin Roast

My cooking has been in a slump. I was due for a breakout dish. Cocoa on pork? Sounds fantastic. If you do not have a sous vide cooker I politely insist that you buy one. Now. It is my go-to method for large cuts of meat. Why? Because the texture is unbeatable. 

Rub the 3 pound pork sirloin roast with cumin, coriander, and a touch of nutmeg and cloves.

 Place in a plastic bag and sous vide for 24 hours at 145 degrees. Remove from sous vide and pat dry. Rub 2 tablespoons of cocoa powder, 2 teaspoons of cinnamon, and 1 teaspoon of chipotle chili powder onto the roast.

Brush on coconut oil and blast with a butane torch.

Serve with ancho honey lime sweet potatoes.

Or serve with gluten free goat cheese pasta.

Delicious. Fork tender yet juicy.  The only thing missing is a flavorful pan gravy made from the drippings in the sous vide bag. Alas, I lost focus and completely forgot the wonderful flavors left behind from the sous vide process.

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