Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade for the pork loin by combining 2 tablespoons of gochujang, 0.25 cup of fresh orange juice, 2 tablespoons of fresh lime juice, 4 minced garlic cloves, 1.5 teaspoons of smoked paprika, 0.5 teaspoon of cumin powder, 1 tablespoon of olive oil, 1 tablespoon of apple cider vinegar, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a medium bowl.

2. 2

   Place the 1.5 pounds pork loin into a sous-vide bag, pour the entire marinade over the meat, then seal the bag using a vacuum sealer or the water displacement method, and refrigerate for at least 30 minutes to marinate.

3. 3

   Preheat a water bath to 140°F (60°C), then carefully submerge the sealed bag with the marinated pork loin into the bath and cook for 2.5 hours to ensure tenderness.

4. 4

   While the pork cooks, prepare the saffron cauliflower purée by steaming or boiling the 1 head of cauliflower florets until they are very tender, which takes approximately 15 minutes, and meanwhile, steep 0.25 teaspoon of saffron threads in 0.5 cup of warm chicken broth.

5. 5

   Drain the cooked cauliflower thoroughly and transfer it to a food processor or blender, then add the saffron-infused chicken broth and 2 tablespoons of unsalted butter, processing until completely smooth and seasoning with additional salt to your preference.

6. 6

   Once the pork is cooked, carefully remove it from the sous-vide bag, pat it completely dry with paper towels, and sear all sides in a hot skillet with the remaining 1 tablespoon of olive oil over medium-high heat for 2-3 minutes per side until a beautiful, rich brown crust forms.

7. 7

   Slice the seared pork loin into thick medallions and serve immediately over a generous bed of the saffron cauliflower purée, optionally drizzling with any juices accumulated in the pan.