Sous vide Chairman’s Reserve® Meats pork cushion, apple cider pork jus, rancho gordo beans, and English pea pesto.
This recipe was made in partnership with Tyson Fresh Meats Foodservice.
Sous Vide Pork Cushion
INGREDIENTS
- 1 tbsp. Olive oil
- 2 ea. Garlic cloves
- 1 sprig Thyme
- 1.5 lbs. Chairman’s Reserve® Meats Pork cushion
METHOD
- Seal all ingredients in a vacuum sealed bag.
- Sous vide at 140°F for 6 hours.
- Remove pork from bag and strain and reserve juices through a sieve.
Apple Cider Pork Jus
INGREDIENTS
- Reserved pork liquid
- 1 cup Chicken stock
- 1/4 cup Apple cider or Apple juice
- tt. Apple cider Vinegar
- 1 tbsp. Butter
METHOD
- Combine liquid in a pot and bring to simmer.
- Whisk in butter until melted and emulsified.
- Season to taste with salt and Apple cider vinegar.
English Pea Pesto
INGREDIENTS
- 2 cup English Peas, shucked
- 1 clove Garlic, roughly chopped
- 1 ea. Lemon, zested and juiced
- 1/2 cup Basil
- 2 tbsp. Parmesan, grated
- 3/4 cup Olive Oil
- Kosher salt
METHOD
- Combine all ingredients except for the olive oil into food processor or blender.
- Blend on high and slowly add in the olive oil until smooth and emulsified.
- Season to taste with salt.
To Assemble
METHOD
- Season pork cushion and sear over high heat on all sides and baste with butter, garlic and
thyme. Set aside and let rest. - Warm the pork just in a small pot and add 2-3 tbsp of English pea pesto. Whisk until emulsified and bright green.
- Place cooked and warmed beans and any other veggies in the center of a shallow bowl and add pork jus and pesto mix.
- Slice pork cushion and place on top of beans and jus.
