A boneless pork loin is cooked in a delicious combination of chipotle, nutmeg, cloves, maple syrup & apple juice in a sous vide or slow cooker.
What started as a “what do we have in the refrigerator to put on pork loin?” meal, has ended up being one of my all time favorite recipes! The real game-changer in this recipe though, is the fact that it’s cooked in a sous vide!
I know, I know, I’ve been going on and on about how life-changing my sous vide is for almost three months now, but Pinterest totally backed me up last week! They released their Top 100 Trends for 2017 and Sous Vide was #2!
Now this isn’t just food trends folks, this is all trends, from “Navy Is The New Black” to “No Heat Hairstyles” to “Energy Healing” and Sous Vide Cooking came in at #2, it beat out Bell Sleeves y’all! 😉
So, if I haven’t convinced you yet, hopefully Pinterest backing me up will convince you that Sous Vide cooking is the way of the future and you should get your hands on a Sous Vide Machine STAT!
Now, the good news is, if you don’t have a sous vide yet, you can still make this recipe in the slow cooker, and either way, you’re going to end up with an easy, flavorful, melt-in-your-mouth, new go-to pork loin recipe!
- 2 lb pork loin
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp chipotle powder
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 2 tbsp apple concentrate
- 1 tbsp maple syrup
- 1 tbsp coconut oil
If cooking in a sous vide, fill the sous vide machine with water, then set the temperature to 134°F.
Place the pork loin in a large plastic zipper bag, then add the salt, black pepper, chipotle powder, ground cloves and ground nutmeg. Rub the seasonings over the pork loin.
Add the apple concentrate, maple syrup and coconut oil to the bag.
Since I don’t have a fancy vacuum sealer yet, I simply use the “water displacement method” of placing the plastic zipper bag with the pork loin in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed and place it down completely in the water.
Cook for 4 hours in the sous vide.
For the slow cooker method, rub the salt, black pepper, chipotle powder, ground cloves and ground nutmeg on the pork loin then place in a slow cooker over low heat. Add the apple concentrate, maple syrup and coconut oil to the slow cooker. Cook on low for 6-8 hours.
Once the pork loin comes out of the sous vide or slow cooker, place the meat on a cutting board and slice. I use an Electric Knife to slice the meat, another kitchen tool game changer in my book!
Totally optional, but if you’d like to make a sauce with the liquid left in the sous vide bag or slow cooker, simply bring the cooking liquid to a boil on the stovetop, then stir in ½ cup milk or cream, whisk together for 2-3 minutes, then pour over the pork, or serve on the side.
I served the pork with Maple Apple Roasted Brussels Sprouts, because double the maple apple, double the fun! 🙂
Seriously, melt-in-your-mouth deliciousness! We’ve made this recipe 4 out of the last 6 weeks and I honestly can’t wait to make it again!
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