Sous Vide Pork Loin with Brussels Sprouts
Sous vide pork loin and Brussels sprouts served on a bed of Mediterranean lentil salad with hard-boiled eggs… This is an incredibly satisfying low-carb and high-protein meal that you can prepare on a Sunday afternoon for your workday lunches.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Main, Gluten Free, Low Carb, High Protein
- Method: Sous Vide
- Cuisine: American
Ingredients
Scale
- 8 (1-inch thick) pork loin pieces (about 3 pounds)
- Kosher salt
- Freshly ground black pepper
- Garlic powder
- 2 pounds Brussels sprouts, ends removed and halved
- 3 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- ½ cup shredded Parmesan cheese (optional)
Instructions
- Attach the Anova sous vide machine to a large saucepan or a sous vide container. Fill your saucepan with water until the water comes up to somewhere between the lines of “min” and “max” that are marked on your sous vide machine.
- Preheat the sous vide machine to 140°F or your desired temperature. Allow the water bath to come to the temperature before adding your pork.
- While your water bath is getting warmed up, prepare the pork loin by seasoning each piece generously on each side with salt, pepper, and garlic powder.
- To bag the pork, start by folding the top of a sous vide bag or Ziploc bag back over itself to form a hem. This will prevent the pork seasonings and juices from getting on the edges of the bag, which could interfere with the seal or provide vectors for contamination.
- Slide the pork loin pieces into the bag. Use multiple bags. Unfold the edge before closing each bag. Seal using either a vacuum sealer or a hand pump.
- Place the bagged pork into the preheated water bath, making sure not to block the intake or output sections of your sous vide machine. If properly sealed, the pork should sink. If using Ziploc bags, slowly lower your bagged pork into your water bath, letting the pressure of the water press air out through the top of the bag. Once most of the air is out of the bag, carefully seal the bag just above the waterline.
- Cook for 45 minutes.
- Once the pork is done, take it out of the water bath and increase temperature to 183°F.
- Prepare a new sous vide bag or Ziploc bag by folding the top. Place halved Brussels sprouts into the bag, drizzle with olive oil, and season with salt and pepper. Grab the bag and shake well.
- Unfold the edge of the bag and seal it according to step 5. Drop the bag into the prepared water bath, making sure that all Brussels sprouts are under the water. Cook for 30 minutes.
- While the Brussels sprouts are cooking, finish up the pork. Take the pork loin pieces out of the bags. Pat them dry with paper towels.
- Add some olive oil in a cast iron skillet and heat it over medium-high heat on your stove. Once the oil is hot, place the pork in the hot oil and push it down with your spatula for about 45 seconds on each side.
- Plate the sous vide pork with sous vide Brussels sprouts, two pieces on each plate. Sprinkle with Parmesan cheese and serve with cherry tomatoes Enjoy!
Notes
If your pork loin is pre-seasoned and frozen, add 30 minutes of cooking time under the same temperature, 140°F.
Keywords: sous vide pork loin, meal prep sunday
