Sous Vide Bourbon Glazed Pork Loin

I found on a ridiculous sale on Pork Loin at our Krobar (yes, our local Kroger has a beer and wine bar inside. Even gets a DJ on Friday night to provide the party bar atmosphere). Pork Loin is pretty lean and normally a very reasonable priced cut, but this was $1.99/lb.  I picked up a couple of 5 lb loins to put in the freezer.

My opportunity to make one came for a recent Christmas break boardgaming day. Being a huge fan of the Sous Vide Everything youtube channel ( SVE ), I based my recipe on their version. The thing I like about using sous vide is the liberalness you can take in following directions. As not following directions is my strong suit, it fits my style nicely.

The basic steps are simple and similar to most sous vide recipes.

  1. Apply Rub
  2. Cook Sous Vide
  3. Apply Glaze
  4. Torch
  5. Eat

This Rub has quite a few ingredients. Often, rubs are simple mixtures of salt and pepper with maybe one or two other ingredients.  Since I had all the required ingredients from the SVE recipe, I didn’t diverge much from it. I just increased the recipe by converting tsp to tbsp so that I would have plenty.

Rub Ingredients:

  • 1 Tbsp onion powder
  • 1 Tbsp black pepper
  • 1 Tbsp granulated garlic
  • 1 tbsp hungarian paprika ( I was out of the smoked paprika )
  • 1 Tbsp kosher salt
  • 1/2 Tbsp chipotle chili powder
  • 1/2 Tbsp cinnamon
  • 1/2 Tbsp ground cumin
  • 3 Tbsp McCormick Brown Sugar Bourbon spice mix ( I did have to buy this )
  • 3 Tbsp brown sugar

I mixed these all up and applied liberally to the pork loin. I ended up using about 2/3 or the rub. Then I vacuum bagged it and put it in the refrigerator to marinate overnight.

porkloinmarinade.jpg

After letting it marinate, I decided to truss it, so I ended up doing it outside the bag as in the SVE version. I don’t normally truss things, but I think I will start doing it more often. It is pretty easy.

We were planning on a break in the gaming around 3, so I was going to head home to finish the pork loin during that break. I put the loin into the 142°F ( 334 K ) bath around 7:30 am to cook about 8 hours. Of course, we ended up starting late and running long, so I didn’t get back home until about 4:30. This is a good example of the advantages of sous vide, the extra 90 minutes didn’t cause any problems. I didn’t have to stop playing and run home to take something out of the oven. It was all fine.

After the 9 1/2 hour cook, I removed the loin and reserved the juices. I made the glaze and reduced it a little.

Glaze Ingredients

  • 5 Tbsp brown sugar ( actually, I didn’t measure, just put in the rest of the bag. It was probably more )
  • 2 Tbsp butter
  • 1 cup Buffalo Trace Bourbon ( I know you don’t cook with wine you wouldn’t drink, so I assume it is the same with bourbon )
  • 2 Tbsp Grandma’s Molasses

Just let the glaze simmer for a couple of minutes and make sure the sugar dissolves.

I torched the pork loin a little before I applied the glaze. Then I adopted a “baste a little, torch a little” philosophy. I wanted to get the sugar in the glaze to carmelize in light layers and not to cook the loin anymore. I tried to use a very light touch with the torch. This resulted in about 4-5 “layers” of glaze being applied before I was happy with the finished product.

I added the unused rub, glaze and drippings from the glazing process to the reserved meat juices and started reducing on medium heat. I adjusted the seasoning some with salt and reduced it by about half

ProTip – If this gets to boiling too vigorously, it will have a tendency to boil over and that will not be fun to clean up.

The end result was very tasty. It was moist, tender and met with rave reviews from the gaming crowd. There was very little pink in the finished product, which was fine. People don’t really have a good reaction to a lot of pinkness in pork.

porkloincooking2

Recipe

  • 5 lb Boneless Pork Loin from Kroger

Rub Ingredients:

  • 1 Tbsp onion powder
  • 1 Tbsp black pepper
  • 1 Tbsp granulated garlic
  • 1 tbsp hungarian paprika
  • 1 Tbsp kosher salt
  • 1/2 Tbsp chipotle chili powder
  • 1/2 Tbsp cinnamon
  • 1/2 Tbsp ground cumin
  • 3 Tbsp McCormick Brown Sugar Bourbon spice mix
  • 3 Tbsp brown sugar

Glaze Ingredients

  • 5 Tbsp brown sugar
  • 2 Tbsp butter
  • 1 cup Buffalo Trace Bourbon
  • 2 Tbsp Grandma’s Molasses

Recipe Steps ( see text for details )

  1. Apply Rub.
  2. Marinate overnight.
  3. Cook for 9 hours at 142°F ( 334 K ).
  4. Apply glaze and sear exterior.

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