Bourbon Glazed PORK LOIN Sous Vide! No experiment just THE BEST PORK LOIN EVER!
This glazed pork loin came out perfect! The combination of cooking it sous vide and making an amazing bourbon glaze for this pork loin was the best ever. I started off by using a 6lbs pork loin which I got in my local supermarket. The pork loin was some what lean but I could tell it was fresh. The pork loin was so good that I did not have to trim it at all it was ready to go right from the store.
I put my on rub together with another rub I had purchased from the store, it was just perfect. This rub was so good that we all ended up wanting more from this awesome cook. Not to mention the glaze which I pour it over the pork loin in the mid of the searing process. I used the searzall for searing together with another torch to keep things nice and fast. It really came out amazing and I hope you guys really enjoy this recipe.
HOW TO COOK BOURBON PORK LOIN SOUS VIDE
I cooked it for 10hrs @ (140°F / 60°C)
* for this cook I used the Sous Vide Supreme. Please use this link to learn more.
* INGREDIENTS * I used for this sous vide cook.
HOW TO MAKE BOURBON PORK LOIN SOUS VIDE
I used an 6 lbs. pork loin
BOURBON PORK LOIN RUB
1 tsp Onion Powder
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Salt
1/2 tsp Chipotle Powder
1/2 tsp Cinnamon Powder
1/2 tsp Cumin Powder
1 tbs Brown Sugar Bourbon
1 tbs Brown Sugar
BOURBON GLAZE FOR PORK LOING
5 tbs Brown Sugar
1 lbs Butter
1 Cup Bourbon of you choice
HOW TO MAKE THE BEST PORK LOIN SOUS VIDE OF YOUR LIFE!
Watch the video of Sous Vide Everything(YouTube Channel) and find out!!! lol :-)
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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator:
Anova Precision Cooker WiFi:
Sous Vide Supreme:
Sous Vide Container:
Sous Vide Container Cover:
Sealer:
Sealing Bags:
Little Sous Vide Weight:
Mini Weight:
Mini Hook Clips:
Large Clips:
Rib Rack:
Stainless Steel Searing Circle Grate:
Grate Inside Container: (mine is 10x15)
Sous Vide Rack System: (Choose the right size for you)
* TORCH SET UP *
Torch:
Searzall (Heating Lamp):
Touch Gas:
* SEARING GRATES *
Searing Grates:
Round Elevated Grate:
* KNIVES *
LIPAVI Damascus Chefs Knife:
LIPAVI Damascus Santoku:
Chef's Knife :
Chef's Knife Japanese:
Sushi Knife:
Butcher's Knife:
Long Carving Knife:
Electric Knife Battery:
* SMOKER AND GRILL *
Smoker:
Wood Pellets:
Charcoal Grill:
Weber Griddle 1/2 Moon:
Cast Iron Griddle Round:
Heat Resistant Glove:
* OTHERS *
Blender:
Cutting & Serving Board:
Color Prep Board:
Granite Cutting Board:
Food Grade Gloves:
Bundt Cake Glass Pan:
Glass Mason Jars 8 Oz.:
Glass Mason Jars 4 Oz.:
Glass 7 Cup with Lid Container Kit:
Tongs Tweezers:
* VIDEO EQUIPMENT *
Camera:
Cam Mic:
Tripod & Fluid Head:
Voice Over Mic:
Acoustic Isolation:
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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Balsamic Roasted Pork Loin - 4 Ingredients
Balsamic roasted pork loin involves a delicious combination of pork loin, balsamic vinegar, olive oil, and steak seasoning. It sounds simple but the outcome is delicious. Serve it up with some mashed potatoes or rice and your dinner guests will never leave.
Give it a try and let us know what you think.
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Slow Roasted Honey Glazed Pork
Here is what you'll need:
Ingredients:
1 1/2 lbs Baby Potatoes, red and/or yellow
8 Small Carrots, snapped in half
12-15 Pearl Onions, peeled & ends cut off
3 1/2 lb. Beef Chuck Roast
Salt, to taste
Pepper, to taste
1 Tbsp. Corn Starch
2 Tbsp. Water
2 Tbsp. Worcestershire Sauce
2 sprigs Rosemary
2 sprigs Thyme
Optional:
1 Baguette, cut into 5 inch pieces
Instructions:
In a slow cooker, add the potatoes, carrots and onions to make a base for the meat. Lay the chuck roast on top of the veggies and season with salt and pepper on both sides. (Wash your hands!) Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies. Pour Worcestershire sauce directly on top of the meat. Cover with the slow cooker lid and cook on high for 5 hours. Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour. Remove rosemary and thyme. Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce! Enjoy!
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How to Make Perfectly Crispy Crackling and Juicy Roast Pork
It’s almost winter down here in Australia, which means it’s the perfect time to cook up a big, juicy roast pork with an insanely crispy crackling. We’ll also whip up some delicious sides to go with it.
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Roast pork loin
- pork loin
- salt
- 1 tbsp peanut oil
Method
1. Score the pork skin every 1cm, just through the skin and into the fat - you don't want to score the muscle.
2. Tie the loin with butcher's string, this will help the loin to keep its shape and cook evenly.
3. Place the pork onto a tray with a rack under it and then cover the skin side of the pork with lots of salt. Put it into the fridge overnight, at a minimum, but 24 hours is better.
4. When ready to roast, preheat the oven to 230c.
5. Brush off all the salt and pat dry the skin with a paper towel. Then brush on a little oil to the skin, season the underside of the pork loin and also a little more on top before placing it into the oven at 230c for 30 minutes. After 30 minutes, turn the oven down to 180c and continue to cook until you reach an internal temp of 65c (150f).
6. Let the pork rest for at least 15 minutes before carving.
Red cabbage
- 1/2 head red cabbage, sliced thin
- 50g butter
- 1 cinnamon stick
- 1 star anise
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
Place everything in a large pot with a lid over medium-low heat and cook down, stirring often for 45 minutes or until the cabbage is tender.
Apple butter
- 4 Granny Smith apples
- 50g butter
- 2 tbsp sugar
- 2 tbsp apple cider vinegar
- 1 star anise
- 1 cinnamon stick
Place all the ingredients into a pot and over medium-low heat, cook down slowly for 1.5 hours.
Once cooked, puree and optionally add another knob of butter during this process.
Slow Cooker Honey Apple Pork Loin
Full recipe:
Roasted Rolled Pork Loin with Lemon and Sage | Gordon Ramsay
This is the most tender part of the pig. Rich and sumptuous - if cooked right (slightly pink) it never disappoints.
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