Sous Vide Pork and Sauerkraut
Makes 6
Ingredients
- 1 Pork loin (3-4 lbs)
- 2 Pounds Sauerkraut
- 1 Apple (optional)
- 1 Onion (optional)
- Olive Oil (drizzle)
- Salt and pepper (to taste)
Instructions
- Pat the meat dry and season with salt and fresh cracked pepper.1 Pork loin, Salt and pepper
- Heat a heavy bottom pan to high on the stove top. Add a drizzle of olive oil.Olive Oil
- Place the meat, fat side up, into the pan and sear for at least 4 minutes to get good caramelization on the surface.
- Flip the meat to sear on all sides.
- Remove the pork, cool slightly and place in the sous vide bag.
- Saute the onion and the apple in the pan until they start to take on color.1 Apple, 1 Onion
- Use some of the liquid from the sauerkraut to deglaze the pan, scraping up the pork bits.2 Pounds Sauerkraut
- Pour the apples, onions and deglaze into the bag along with the rest of the sauerkraut.
- Remove the air from the bag and seal. Double seal if desired.
- Lower the sous vide bag into a 150 bath and cook for 12 hours.
- Remove from the bath and place the pork and krout on a serving platter.
Notes
Use silver floss sauerkraut, found in the meat section of the grocery store.
Bone in pork loin is another option for the boneless pork loin.
If not using apples and onions in this recipe, still sear the pork and deglaze the pan with sauerkraut juice.
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