You're the Best Cold Cut Around

You're the Best Cold Cut Around
You're the Best Cold Cut Around
You run the risk of overcooking pork loin when you sear it in a skillet because it's prone to drying out. This sous vide method completely eliminates that worry since it cooks it in a low-and-slow, moisture-sealed environment. The end result is pork that's juicy and tender that you can use as cold cuts for sandwiches all week long.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 2 lb. cold cuts
Pork Oregano Fennel Paprika Coriander Cardamom Dairy Free Peanut Free Sandwich Lunch
  • 1 tsp. ground coriander
  • 1 tsp. smoked paprika
  • 1 tbsp. light brown sugar
  • 2 tsp. dried oregano
  • 1 tbsp. onion powder
  • 1 tbsp. kosher salt
  • 2 tsp. fennel seeds
  • 1/4 tsp. ground cardamom
  • 2 lb. boneless pork loin
  • a sous vide machine; a 1-gallon vacuum-sealable or resealable plastic bag
  • Carbohydrate 3 g(1%)
  • Cholesterol 97 mg(32%)
  • Fat 13 g(20%)
  • Fiber 1 g(3%)
  • Protein 33 g(65%)
  • Saturated Fat 2 g(12%)
  • Sodium 362 mg(15%)
  • Calories 266

You're the Best Cold Cut Around

As a busy professional, finding time to cook delicious and healthy meals can feel like an impossible task. But what if I told you there's a way to create restaurant-quality cold cuts with minimal effort and maximum flavor? This sous vide pork loin recipe is my secret weapon for those hectic weeks when I need a quick and easy protein source for lunches or dinners. Forget about dry, overcooked pork – this method guarantees juicy, tender results every single time. It’s become a staple in my meal prep routine, and I'm excited to share this game-changer with you.

The beauty of sous vide is its simplicity. It's a low-and-slow cooking technique that involves sealing your ingredients in a bag and cooking them in a precisely controlled water bath. This eliminates the guesswork and worry about overcooking, resulting in perfectly cooked meat every time. I love the predictability of it. It's perfect for those days when I'm running late or simply need a reliable recipe I can count on. The flavour is incredibly versatile too - the basic spice rub is a fantastic starting point, but you can easily adapt it to suit your tastes.

This recipe isn’t just about convenience; it's about quality. The sous vide method locks in the moisture and tenderness of the pork loin, producing cold cuts that are far superior to anything you'd find pre-packaged in the supermarket. The texture is melt-in-your-mouth, and the flavour is rich and deeply satisfying. I often find myself using this pork in salads, wraps, or simply enjoying it on its own, but it truly shines in sandwiches. The possibilities are endless!

I know what you're thinking – sous vide sounds complicated. But trust me, it’s surprisingly easy to use. Once you get the hang of it, you'll wonder why you ever bothered with other cooking methods for your pork. It's become my preferred way of cooking, not just for pork loin, but for a variety of other meats and even vegetables. And the best part? You can set it and forget it – the long cooking time gives you plenty of time to catch up on your favorite TV show or get some other things done.

This recipe isn’t just about creating delicious cold cuts; it's about reclaiming your time and energy in the kitchen. It's about simplifying your meal prep without compromising on taste or quality. It's the perfect recipe for those who value both convenience and culinary excellence. So, give this recipe a try – I guarantee you won't be disappointed. You'll be amazed at how easy it is to create professional-quality results right in your own kitchen.

Beyond the deliciousness of the pork itself, this recipe is a true testament to efficient cooking. The extended cooking time, while it may seem lengthy, actually frees up my schedule. While the pork simmers away, I can focus on other aspects of my life, whether that’s working on a project, spending time with loved ones, or simply relaxing. This recipe teaches me the importance of balance - balancing my professional life, my personal life and my culinary aspirations. I can have a delicious, healthy, home-cooked meal without sacrificing hours in the kitchen.

The best part is that the leftovers are perfect for meal prepping. I usually slice the pork thinly and store it in the refrigerator. It stays juicy and flavourful for days, making it a perfect addition to salads, sandwiches, or even just a quick snack. It simplifies my week, offering a healthy, convenient option for those busy days when I'm short on time. It's all about smart cooking, leveraging time-saving techniques to improve my quality of life. This pork isn't just a meal; it's a time-saving solution, a culinary victory, and a delicious way to nourish myself.

Ingredients:
  • 1 tsp. ground coriander
  • 1 tsp. smoked paprika
  • 1 tbsp. light brown sugar
  • 2 tsp. dried oregano
  • 1 tbsp. onion powder
  • 1 tbsp. kosher salt
  • 2 tsp. fennel seeds
  • 1/4 tsp. ground cardamom
  • 2 lb. boneless pork loin
  • a sous vide machine
  • a 1-gallon vacuum-sealable or resealable plastic bag

    • Step-by-step

      • Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water to height according to manufacturer’s instructions (keep in mind that water will rise when pork is added).
      • Mix brown sugar, salt, onion powder, oregano, fennel, paprika, coriander, and cardamom in a small bowl to combine. Rub all over pork. Place pork in bag, along with any stray spices from bowl.
      • Vacuum-seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water until only the open edge of bag is exposed (this will push more air out of the bag), then seal.
      • Turn on machine and heat water to 140°F. Cook pork 8 hours.
      • Pull out bag of pork, chill it in an ice bath or refrigerator, thinly slice it, and make yourself one of the greatest sandwiches you’ve ever eaten.
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