Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1 kilogram of pork loin with paper towels and rub it evenly with a mixture of 2 tablespoons of harissa paste, 4 minced cloves of garlic, 1 teaspoon of smoked paprika, 1 tablespoon of olive oil, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper, ensuring the seasoning is spread across all surfaces.

2. 2

   Place the seasoned 1 kilogram pork loin into a vacuum-sealable bag, ensuring no air is trapped, and seal it completely.

3. 3

   Preheat a water bath to 60 degrees Celsius and submerge the sealed bag containing the pork loin into the circulating water, cooking it for 2 hours and 30 minutes to achieve a perfectly tender and juicy texture.

4. 4

   While the pork cooks, prepare the prune sauce by heating 1 tablespoon of olive oil in a saucepan over medium heat, then adding 1 finely chopped small onion and sautéing until softened, about 5 minutes.

5. 5

   Stir in 100 grams of pitted and chopped dried prunes, 120 milliliters of dry white wine, 240 milliliters of chicken broth, 1 tablespoon of honey, and 0.25 teaspoon of red pepper flakes to the saucepan, bringing the mixture to a simmer and cooking for 10-15 minutes until the sauce slightly thickens and the prunes are soft, then remove from heat.

6. 6

   Carefully remove the cooked pork loin from the sous-vide bath, take it out of the bag, and pat it completely dry with paper towels; then, heat 1 tablespoon of olive oil in a skillet over high heat and sear the pork for 1-2 minutes on each side until a golden-brown crust forms.

7. 7

   Let the seared 1 kilogram pork loin rest on a cutting board for 10 minutes before slicing it into thick medallions and serving immediately with the warm prune sauce drizzled generously over each portion.