Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a water bath to 60 degrees Celsius for sous-vide cooking.

2. 2

   Season 1.5 kilograms of pork loin evenly with 5 grams of salt and 5 grams of black pepper.

3. 3

   Place the seasoned pork loin in a vacuum-sealable bag along with 15 ml of olive oil, then seal the bag and cook in the preheated water bath for 3 hours.

4. 4

   While the pork cooks, prepare the glaze by whisking together 45 grams of white miso paste, 30 grams of Dijon mustard, 4 minced garlic cloves, and 120 ml of vegetable broth in a small saucepan.

5. 5

   After 3 hours, carefully remove the pork loin from the sous-vide bag, pat it completely dry, and sear it in a hot pan for 2 minutes on each side until a golden crust forms.

6. 6

   Transfer the seared pork loin to a clean cutting board, allow it to rest for 10 minutes, then slice into thick medallions.

7. 7

   Gently warm the miso glaze over low heat for 2 minutes, then stir in 15 grams of fresh chopped dill and immediately remove from heat.

8. 8

   Serve the sliced pork loin with a generous drizzle of the Russian Umami Glaze and a dollop of 120 grams of sour cream.