Pink Peppercorn Crusted Sous Vide Pork Loin with Caramelized Pan Sauce
I need to tell you about this, and then I’m going to give it to you. Imagine a Keurig, or a bread machine, but it makes beer. PERFECT beer, with just a few steps. It can even make an exact clone of a beer you already love, with just about 30 minutes of your time.
I got to test drive a PicoBrew for the past few weeks and it’s pretty fun, for those who love to get their hands dirty but fear failure. It’s not for everyone, obviously, nothing is.
It’s not a great fit for a hardcore homebrewer, although breweries use them quite a bit to test flavor combos. It also may not be for some who just wants to buy their beer and has no interest in how the sausage is made.
But for someone who has an interest in the process of brewing, wants to get their feet wet (figuratively but not literally), this is a great little machine. It’s also a great way to have a keg in your fridge of a beer that you can’t get.
The PicoPacks (the stuff you use to make the beer) are pretty exact replicas of beers from all over the country. Such good clones, in fact, that the breweries themselves have to make the PicoPack, taste test, and sign off on the authenticity of the flavors. You can also make your own, if you are so inclined.
And it does more than brew beer, it’s also a sous vide machine. Because I’m me (and I have a fridge stocked full of free beer and a curiosity on all things food related), I was hooked on the sous vide feature.
So easy, just fill it with water and push a couple of buttons and I had (literally) the best steak I’ve ever made.
The awesome people over at PicoBrew are letting me give one away. For you or for that beer lover on your gift list, enter below. Good luck, this thing is a lot of fun!
(USA addresses only)
- 2 lbs pork loin
- 1 tablespoon salt
- ¼ cup amber ale or Belgian ale
- ¼ cup pink peppercorns
- 2 tablespoons dried thyme
- 1teaspoon sweet paprika
- 1 tablespoon olive oil
- 2 tablespoons butter
- Sprinkle the pork loin on all sides with salt. Add to a freezer safe Ziplock bag, add the beer. Seal the bag removing as much air as possible. This can be done by sealing the bag but leaving just the last inch unsealed and carefully rolling the bag and sealing as the liquid reaches to the top, or by sealing the bag but leaving just the last inch unsealed and slowly submerging the bag in water until the bag is submerged to just before the top, then sealing the last inch before remove from the water.
- Sous Vide according to manufactures instructions at 147° F for at 1 ½ hours and up to 3 hours.
- Remove loin from bag, reserve bag juices. Pat dry with paper towels or clean kitchen towels.
- Add the peppercorns, thyme and paprika to a clean, dry, plastic bag. Using a rolling pin or heavy pan, crush the peppercorns, add to a large plate.
- Roll the loin in the spices until well coated.
- Heat oil in large skillet until close to smoking. Roll the loin in the pan until the well seared.
- Remove the pan from heat, add the butter, stir until melted. Return to heat, add the liquid from the sous vide bag. Bring to a boil, boiling until thickened, stirring frequently. Strain the sauce into a pan, removing and discarding the solids.
- Slice the loin into 1-inch medallions, drizzle with sauce. Serve immediately.