Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the pork loin by patting it dry and rubbing 1 teaspoon of coarse sea salt, 0.5 teaspoon of freshly ground black pepper, 25 grams of thinly sliced galangal, and 2 minced garlic cloves all over the surface, then place the seasoned loin into a vacuum-sealable bag with 2 dried bay leaves and 25 ml of olive oil.

2. 2

   Seal the bag using a vacuum sealer and cook the pork loin in a sous-vide water bath set to 60°C (140°F) for 2.5 hours.

3. 3

   Meanwhile, for the sweet potato puree, peel and dice 800 grams of sweet potatoes, then boil them in lightly salted water until very tender, about 15-20 minutes, then drain thoroughly.

4. 4

   Mash the drained sweet potatoes with 30 grams of unsalted butter, 60 ml of whole milk, and a small cinnamon stick (removed before serving), seasoning with salt to taste until smooth and creamy.

5. 5

   To make the galangal and orange reduction sauce, sauté the remaining 25 grams of thinly sliced galangal and 2 minced garlic cloves in 25 ml of olive oil in a small saucepan over medium heat for 2 minutes until fragrant. Deglaze the pan with 120 ml of dry white wine, add 120 ml of freshly squeezed orange juice, 120 ml of low sodium chicken broth, and 15 ml of honey, then simmer gently for 15-20 minutes, reducing until slightly thickened and fragrant.

6. 6

   Once the pork loin is cooked sous-vide, remove it from the bag, pat it completely dry with paper towels, and sear it in 15 ml of hot olive oil in a cast-iron skillet over high heat for 2 minutes per side, creating a beautiful crust.

7. 7

   Let the seared pork loin rest for 5 minutes before slicing it into 1.5 cm (about 0.6 inch) thick medallions.

8. 8

   Serve the sliced Iberian pork loin medallions immediately alongside the warm sweet potato puree, drizzled with the galangal and orange reduction sauce, and garnished with 15 grams of freshly chopped cilantro.