The Complete Sous Vide Supreme Cookbook by Jo McAuley

Author:Jo McAuley [McAuley, Jo]
Language: eng
Format: epub, azw3, mobi
Publisher: Octopus
Published: 2016-01-06T23:00:00+00:00

Garlic & Sage Marinated Pork Fillet with Wilted Spinach

Serves 4

2 garlic cloves, crushed

2 tablespoons chopped sage

Finely grated rind and juice of 1 lemon

4 tablespoons olive oil

1 whole pork fillet, about 500 g (1 lb) total weight, cut into 4 steaks

2 teaspoons clear honey

3 shallots, thinly sliced

300 g (10 oz) baby leaf spinach

Salt and pepper

Caperberries, to garnish

Place the garlic, sage, lemon rind and 2 tablespoons of the olive oil in a mini chopper or pestle and mortar then blend or grind to make a rough paste. Scrape into a large cooking pouch with the pork fillets, honey and a generous pinch of salt and pepper. Massage well to coat and ensure the pork fillet steaks are arranged in a single layer. Vacuum seal on the gentle / moist setting of the sealer and refrigerate overnight to marinate.

Fill and preheat the water oven to 57.5°C (135°F) and submerge the pouch for 2½ hours.

Heat the remaining oil in a large frying pan, remove the pork fillet steaks from their pouch and sear over a high heat for 30–60 seconds on each side until lightly golden. Remove and keep warm.

Add the sliced shallots to the pan and cook over a medium–low heat for 5–6 minutes until softened and lightly golden. Add the spinach to the pan with a generous pinch of salt and pepper and stir until wilted. Squeeze over the lemon juice, then spoon onto warmed serving plates. Top each plate of spinach with a pork fillet steak and drizzle over any juices. Serve immediately, garnished with caperberries.

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