Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 pounds of pork loin evenly with 1 teaspoon salt and 0.5 teaspoon black pepper, then place it into a vacuum-sealable bag with 1 tablespoon of olive oil.

2. 2

   Sous-vide the sealed pork loin in a water bath at 140°F (60°C) for 2.5 to 3 hours, ensuring the internal temperature reaches the desired doneness.

3. 3

   While the pork cooks, preheat your oven to 400°F (200°C), wrap 3 large beetroots individually in foil, and roast them for 60-90 minutes until tender, then peel and chop them.

4. 4

   Combine the roasted and chopped beetroots with 0.25 cup tahini, 2 tablespoons apple cider vinegar, and 1 minced clove of garlic in a food processor, blending until a smooth puree forms.

5. 5

   In a small bowl, whisk together 0.5 cup sour cream and 2 tablespoons prepared horseradish to create a tangy horseradish dill sauce.

6. 6

   Once the pork loin is finished sous-viding, remove it from the bag, pat it dry, and sear it in a hot pan with the remaining 1 tablespoon of olive oil for 2-3 minutes per side until a golden-brown crust develops.

7. 7

   Slice the seared pork loin into thick medallions and serve it alongside generous dollops of the tahini-beetroot puree and a drizzle of the horseradish dill sauce, garnished with 1 tablespoon of fresh chopped dill.