Inspired by a childhood favorite, this grown up version of sous vide roast pork rib and aerated béarnaise will tempt even the most obstinate naysayer. We use the Hydropro to bring the pork up to temp perfectly and use chlorophyll from a blend of spinach, tarragon, and scallions to tint the accompanying béarnaise. We would eat it anywhere!
Roast Pork like Prime Rib
Ingredients
- 1800g (4 lbs) Pork Loin, 6 Bone
- 60g (4 tbsp) Neutral Flavored Oil
- 30g (2 tbsp) Salt
- 10g (1 tbsp) Black Pepper, Cracked
- 10g (1 tbsp) Rosemary, Fresh Chopped
- 5g (1 1/2 tsp) Sage, Fresh Chopped
- 10g (1 tbsp) Thyme, Fresh Chopped
Equipment
- Breville|PolyScience HydroPro or HydroPro Plus
- Sheet Pan with a Roasting Rack
- Vacuum Seal Bag with Vacuum Sealer
Timing
Active Time: 20 Minutes
Total Time: 4 Hours
Yield
4-6 Servings
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Sear Pork
Pre heat the HydroPro immersion circulator to 135°F.
Place a large sauté pan over high heat. Once the pan is hot add the oil.
Quickly sear the pork on all sides. Doing this will give the entire loin a nice roasted flavor.
Do not salt the meat prior to searing. Adding salt at this point can alter the proteins in the meat. While it is more consistently seasoned this way the texture will be slightly rubbery.
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Circulate Pork with HydroPro
Cool the pork loin and place it in a vacuum bag and seal it.
Plunge the bag into the water and allow it to cook for 3 hours. If you are using a hydro pro plus you can place a piece of foam tape and monitor the temperature closely once it reaches 135°F it can be removed from the bath. If you would like the entire loin to be pasteurized set a 65 minute timer once it reaches an internal temperature of 135°F.
The pork loin can be finished immediately or cooled and stored. For finishing instructions skip to the ‘Roast Pork’ step.
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Re-Therm Pork
Once the pork loin has been cooked to your liking it can be refrigerated for up to 7 days.
To re-therm the pork loin set an immersion circulator to 145°F and place the pork loin bag in until it reaches an internal temperature of 135°F. About 1 hour.
If you are using the Hydropro Plus and would like to capitalizer on the probe functionality. You can place a piece of foam tape on the outside of the vacuum seal bag. Make sure the bag is dry so the tape has the best chance of sticking. Place the thermometer through the tape and into the center of the meat. use the probe to monitor the internal temperature.
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Roast Pork
Preheat an oven to 450-500°F.
Once the pork has been heated to an internal temperature of 135°F remove it from the bag and pat it dry with paper towels.
Dry mix together the salt pepper and herbs. Coat all sides of the pork loin evenly with the salt mixture.
On a sheet pan with a roasting rack place the seasoned pork loin. Cook the loin in the oven for 10 minutes to create a nice golden crust.
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Serve
Remove the roasted pork for the oven.
Slice and serve with aerated béarnaise immediately.
Aerated Béarnaise
Ingredients
- Chlorophyll:
- 1000g (1 qt) Water
- 225g (8 oz) Scallions
- 120g (4 oz) Tarragon
- 225g (8 oz) Spinach
- Béarnaise:
- 150g (1 stick + 2 tbsp) Butter, Unsalted
- 85g (5 tbsp + 2 tsp ) Egg yolk
- 30g (2 tbsp) Water
- 120g (½ cup) White Wine Vinegar
- 60g (4 tbsp) Tarragon Leaves, Fresh
- 3g (½ tsp) Salt
- 1 Pinch Cayenne
Equipment
- Hydropro or Hydropro plus
- 16oz whipping siphon
Timing
Active Time: 10 Minutes
Total Time: 1 Hour
Yield
1 Pint
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Prepare Greens
Preheat a hydropro immersion circulator to 158°F.
In a blender place the scallions, spinach, tarragon, and water.
Blend for 30 seconds and strain over a bowl through a 250 micron super bag. The liquid will be forest green. This liquid is what you need to make chlorophyll not the puree. You can discard the puree or save for another use like making green pasta.
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Separate Chlorophyll
Place the liquid in a vacuum sealed bag and place it in the water bath.
Once the liquid is up to temperature the chlorophyll will coagulate and separate out of the water.
Strain this slowly through a 100 micron super bag and reserve the green chlorophyll. You may need to scrap it out of the super bag. Do your best to get all the chlorophyll.
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Infuse Vinegar & Tarragon
Preheat a hydro pro immersion circulator bath to 167°F.
In a small pot simmer the vinegar and tarragon for 5 minutes or until it measures 4 tbsp.
Strain the vinegar mixture to remove the tarragon.
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Create Béarnaise & Serve
In a bag place the butter, eggs, water, reduced vinegar mixture, salt, and cayenne. Vacuum seal the bag and place it in the immersion circulator for 30 minutes.
Once it has cooked pour the contents into a whipping siphon and add the chlorophyll.
Charge the whipping siphon with one N2O cartridge. Serve with roasted pork loin.
This can be cooled and reheated to 140°F to prevent waste.
Summary
Recipe Name
Adulting Green Eggs and Ham
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 2 Review(s)