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This recipe is intermediate

Portuguese Pork Loin

45 minutes or 4 hours Cook time 30 minutes Prep time 4 to 8 servings

Ingredients

Pork loin

Preparation

In The Oven

  1. In a bowl, combine butter, garlic, paprika, parsley, lemon zest and juice, and piri piri sauce. Set aside.
  2. In a large oven-safe skillet set over medium-high heat, heat 1 tbsp. (15 ml) oil and brown pork on all sides. Generously season with salt and pepper.
  3. Remove skillet from heat. Brush entire roast with spicy butter mixture.
  4. Bake at 350°F (180°C) for about 45 minutes or until a thermometer inserted in the centre of the roast reads 140°F (60°C).
  5. Remove meat from skillet and let rest for 15 minutes.
  6. Serve as is with spicy mayonnaise and piri piri sauce or in a baguette sandwich with cherry tomatoes and lettuce.

Sous vide

  1. In a bowl, combine butter, garlic, paprika, parsley, lemon zest and juice, and piri piri sauce. Set aside.
  2. Place loin on a plate. Generously season with salt and pepper. Coat well on all sides with spicy butter mixture. Cover and refrigerate for 30 minutes or until butter sets.
  3. In the meantime, fill a large pot or sous vide container with water. Attach the immersion circulator to the rim of the container according to the manufacturer’s instructions. Set cooking temperature to 140°F (60°C). Allow water to reach the right temperature.
  4. Meanwhile, fold over the rim of a large sous vide bag or resealable freezer bag to keep the outside clean. Place the loin with the spicy butter inside.
  5. Turn up the rim of the bag and seal it with a vacuum sealer or immerse the resealable bag in water (without submerging) to expel the air, then seal it shut.
  6. Using a clamp, secure the bag to side of the container to fully immerse meat in water. Set cooking time to 4 hours. Remove bag from water and take out meat from bag.
  7. In a skillet set over medium-high heat, brown loin on all sides in oil or butter. Transfer to a cutting board and cut into thin slices.
  8. Serve as is with spicy mayonnaise and piri piri sauce or in a baguette sandwich with cherry tomatoes and lettuce.

Nutritional value (per serving, without toppings)

  • 322 calories
  • 32 g of proteins
  • 20 g of fat
  • 3 g of carbohydrates
  • 2 g of fibres
  • 1 g of sugar
  • 237 mg of sodium

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