Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 700 grams of pork loin generously with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.75 teaspoon of smoked paprika, then rub with 3 minced cloves of garlic and 1 bay leaf.

2. 2

   Place the seasoned pork loin in a vacuum-sealable bag with 1 tablespoon of olive oil, remove all air, and seal the bag, then cook in a sous-vide water bath at 62°C for 2 hours and 15 minutes.

3. 3

   While the pork cooks, prepare the saffron migas by soaking 0.4 gram of saffron threads in 400 ml of warm chicken broth for at least 15 minutes, allowing the color and flavor to infuse.

4. 4

   Heat 2 tablespoons of olive oil in a large skillet over medium heat, add 75 grams of diced Portuguese chouriço and cook until crispy, then add 2 minced cloves of garlic and cook for 1 minute until fragrant.

5. 5

   Add 250 grams of torn stale bread pieces to the skillet with the chouriço and garlic, then pour in the saffron-infused chicken broth, stirring frequently until the bread softens and absorbs the liquid, forming a rustic consistency.

6. 6

   Stir in 0.2 cup of fresh chopped cilantro and 0.5 tablespoon of red wine vinegar into the migas, adjusting seasoning with salt and pepper to taste, and keep warm.

7. 7

   Once the pork loin is cooked, remove it from the sous-vide bag, pat it dry thoroughly, and sear it in a hot pan for 2-3 minutes per side until a beautiful golden-brown crust develops.

8. 8

   Let the seared pork loin rest for 5 minutes before slicing it into medallions and serving alongside the warm saffron migas.