Roasted pork loin

A simple yet delightful recipe, perfect for a traditional Sunday dinner with the family. This roasted pork loin remains soft and moist, making it irresistible for both children and adults alike.

Ingredients:

- 2kg Pork Loin

- 3 Carrots

- 3 Potatoes

- 2 Celery Sticks

- Extra Virgin Olive Oil (EVO)

- Bay Leaves to taste

- Sage Leaves to taste

- Rosemary (to taste)

- Water or Meat Broth - to taste

- Salt - to taste

Instructions:

1. Begin by peeling the carrots and cutting them into quarters and then cubes. Similarly, halve the celery sticks and chop them into cubes. Peel and cube the potatoes.

2. Trim the connective tissue from the pork loin, being careful not to remove too much fat. Brown the loin in a pan on all sides, then add the vegetables and let them brown for about 5 minutes.

3. Add water, salt, and aromatic herbs, then cook in the oven at 200°C for approximately 1 hour and 15 minutes. If using a thermometer, ensure the core temperature reaches 70°C.

4. Once cooked, allow the roast to rest for about 10 minutes before slicing. Transfer the loin to a cutting board and remove the vegetables and remaining liquid. Blend the vegetables into a sauce and adjust salt to taste.

5. Slice the roast into 1-centimeter thick slices and arrange them on a serving plate. Pour the sauce over the slices and serve.

The pork loin, cooked with wine, garlic, and fresh herbs, maintains a juicy texture and is served with a flavorful pan sauce alongside carrots. Cooking sous vide ensures a tender texture, and the herby crust adds delightful flavor. Pair this savory dish with slow-cooked onions, carrots, and potatoes for a comforting meal any night of the week.