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Sous Vide Loin of Pork | Recipe by sousvidetools.com

Sous Vide Loin of Pork with Blue Cheese, Walnuts and Grapes and a Split Pork and Walnut Sauce

Sous Vide Loin of Pork with Blue Cheese, Walnuts and Grapes and a Split Pork and Walnut Sauce Pork
  • COOK TIME: 2 hours
  • PREP TIME: 30 Minutes


  • 4 x 250g Pork Loin Steaks
  • Sea Salt
  • Olive Oil
  • 150g Dolcelata Cheese
  • 60g Peeled Walnuts
  • 100g Peeled White Grapes
  • 2 tbsp Chopped Tarragon
  • 2 Banana Shallots, Peeled and Finely Diced
  • 1 Clove Garlic, Crushed
  • 100mls Reduced Drak Chicken Stock
  • 30mls Walnut Oil
  • 50mls Verjus




Vacuum Pack Pouches
Vacuum Food Sealer
Sous Vide Machine
Chopping Board
Sauté Pan


This is a delicious and simple way of preparing the humble pork loin steak, served with a very interesting topping.


  1. Season the pork on both sides then place in a vacuum pouch and seal. Cook in a preheated sous vide machine at 62 degrees for 1 hour
  2. In a small bowl gently break the blue cheese into small chunks
  3. Chop the walnuts and add to the bowl then slice the peeled grapes in half and add to the bowl
  4. In a small pan with a little oil, gently fry the chopped shallots and garlic until translucent and add to the bowl with the walnuts
  5. Add the chopped tarragon and half the walnut oil. Stir gently and set aside
  6. Take the pork loin steaks from the pouch, pat dry with kitchen paper,
  7. Heat the griddle plate until smoking hot and char the pork on both sides. Season with salt
  8. After sealing the pork, deglaze the same pan with the verjus and chicken stock then add the walnut oil; this will create a split dressing to serve with the pork
  9. To serve, place the pork loin steaks on a plate and top with the cheese and walnut mix then drizzle with the dressing
  10. Serve with a beautiful crisp salad

Chef’s Tip –

The pork loin steak is a very adaptable ingredient, why not add some cider and sage & onion to the pouch. This will add some sweetness and classic flavours.

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