Sous Vide stuffed pork roast

blind99 · September 2016

Feeling a little fall around here so I thought some stuffed pork would be good. Started with a 3lb pork roast - not tenderloins. This was butterflied open, then each half was butterflied back toward the original cut in point, then pounded flat. Three cuts, one sheet of pork.

Stuffing was simple: sautéed onion, Granny Smith apple, honeycrisp, a little salt and pepper. In a cast iron pan that recently saw bacon. Also hit with a little grated Gouda.

This was wrapped, secured with twine, wrapped in Saran Wrap then vacuum sealed.

I got called in to work unexpectedly. This is where I am really liking the sous vide. Wife threw it in at 135, where it cooked for a few hours, and when I got back, I fired up the egg. Meat was unwrapped, pat dry, season with olive oil, salt, pepper, and rosemary. Seared a few minutes on each side direct at 400ish.

Sides were asparagus and wife's Spanish roast potatoes which are fantastic.

Have a great week everyone!

johnkitchens · September 2016

Very nice. I have never stuffed one, but it is on my to do list. Great looking cook.

bhedges1987 · September 2016

Nicely done! Looks very good.

JacksDad · September 2016

And you didn't call me?

blind99 · September 2016

@johnkitchens it's not that much extra work and is really good - give it a shot!
@bhedges1987 thank you!
@JacksDad we'd love to have you, just tell us when you'll be over. kind of a hike though!