This recipe is intermediate

Portuguese Pork Loin

Name: Portuguese Pork Loin
Prep time: 30 minutes
Cook time: 4 hours 10 minutes
Total time: 30 minutes + 4 hours 10 minutes
Yield: 4 to 8
Cuisine: Hosting friends & family
Ingredients: 1 boneless untrussed Quebec pork loin roast, 1 kg (2 lb.); 1/4 cup 60 ml softened butter; 3 cloves garlic, minced; 1 tbsp. 15 ml smoked paprika; 1 tbsp. 15 ml finely chopped flat-leaf parsley; 1 lemon, juice and zest; 2 c. tsp. 10 ml store-bought piri piri sauce; Salt and freshly ground pepper; 2 tbsp. 30 ml olive oil or butter for grilling

4 hours 10 minutes Cook time 30 minutes Prep time 4 to 8 servings

Ingredients

Pork loin ingredients

1 boneless untrussed Quebec pork loin roast, 1 kg (2 lb.)
1/4 cup 60 ml softened butter
3 cloves garlic, minced
1 tbsp. 15 ml smoked paprika
1 tbsp. 15 ml finely chopped flat-leaf parsley
1 lemon, juice and zest
2 c. tsp. 10 ml store-bought piri piri sauce
Salt and freshly ground pepper
2 tbsp. 30 ml olive oil or butter for grilling

Preparation

In The Oven

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

Sous vide

In a bowl, combine butter, garlic, paprika, parsley, lemon zest and juice, and piri piri sauce. Set aside.
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.
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 60 °C (140 °F). Allow water to reach the right temperature.
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.
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.
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.
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.
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 protein
20 g of fat
3 g of carbohydrates
2 g of fibre
1 g of sugar
237 mg of sodium

Portuguese Pork Loin

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