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Slow Cooked Pork Cushion

Sous vide Chairman’s Reserve® Meats pork cushion, apple cider pork jus, rancho gordo beans, and  English pea pesto.

by Chef Ronnie Tucci


This recipe was made in partnership with Tyson Fresh Meats Foodservice.



Sous Vide Pork Cushion

INGREDIENTS

METHOD

  1. Seal all ingredients in a vacuum sealed bag.
  2. Sous vide at 140°F for 6 hours.
  3. 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

  1. Combine liquid in a pot and bring to simmer.
  2. Whisk in butter until melted and emulsified.
  3. 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

  1. Combine all ingredients except for the olive oil into food processor or blender.
  2. Blend on high and slowly add in the olive oil until smooth and emulsified.
  3. Season to taste with salt.

To Assemble

METHOD

  1. Season pork cushion and sear over high heat on all sides and baste with butter, garlic and
    thyme. Set aside and let rest.
  2. Warm the pork just in a small pot and add 2-3 tbsp of English pea pesto. Whisk until emulsified and bright green.
  3. Place cooked and warmed beans and any other veggies in the center of a shallow bowl and add pork jus and pesto mix.
  4. Slice pork cushion and place on top of beans and jus.