Sous vide pork loin with wild mushroom and duck sauce

4 hours Cook time 1 hour Prep time 4 servings

Preparation

Sous vide

Place loin on a plate. Generously season with salt and pepper. Coat loin well on all sides with 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.
Fold over the rim of a large sous vide bag or resealable freezer bag to keep the outside clean. Place the loin with the 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.

On the stove

In a large measuring cup or bowl, rehydrate mushrooms in duck stock for about 15 minutes.
In a saucepan over medium heat, melt butter. Fry shallots until tender. Add flour and mix well. Stir in white wine and bring to a boil. Add duck stock to mushrooms and bring to a boil. Simmer gently until sauce thickens and reduces by half. Add cream. Season with salt and pepper.

While sauce is cookingIn, in a skillet over medium-high heat, brown loin on all sides in oil. Transfer to a cutting board and slice.
Serve topped with sauce. Serve with mashed carrots or potatoes and sautéed wild mushrooms with butter and parsley.