I love using coffee rubs on seared beef. It creates a nice outside crust that holds the juices inside giving you a nice tender and juicy piece of meat. Today, I found myself curious as to
Honestly, y’all, this is how I tend to come up with many of my recipes. I have always been a curious person in all things in my life. I am not afraid to ask questions and then put those questions to the test. In cooking, it mostly works. I will admit I had another recipe planned for today’s post and while the ingredients sounded like they would work together they did not.
After one astronomical flop today I was happy when I pulled this one out of the oven to find a beautifully roasted piece of meat that tastes fantastic. I had a lot of things to get to today so I used my sous vide to do the heavy cooking and turned to the oven for the last 15 minutes to give it that nice browned texture.
The Sous Vide:
Start by getting your sous
Prep the Meat:
While the water heats up, prepare the meat. Place a 2-pound pork loin roast on a clean cutting board. Cut diagonal slits in the top of the meat that has the fat. Rub the meat thoroughly with your favorite coffee rub. I am using my brand, The Wacky Spoon Coffee Rub. If you are interested in trying it click here.
Let the roast sit for 15 minutes allowing the spice to sink deeper into the meat. Transfer the roast to a vacuum-sealed bag. Clip an edge of the bag to the side of the canner. This allows you to easily grab and remove the bag at the end of the cooking time. Let the meat roast at 160°F for 4 hours.
Prep the Veggies:
Meanwhile, cut the ends from 1 pound of asparagus stalks removing any tough parts. Place in a large bowl with 1 cup cremini mushrooms, 1 tablespoon olive oil, 1 tablespoon garlic powder, salt to tastes, and a squeeze of fresh lemon juice. Mix to coat. Transfer the contents to a vacuum-sealed bag and place in the refrigerator until ready to use.
Finish the Cooking:
After 4 hours increase the temperature on the sous vide to 175°F and place 2 more hours on the timer. Clip an edge of the asparagus and mushroom bag to the other side of the canner. Roast at 175°F for 2 more hours.
Remove the bags from the water. Place the roast in the center of a baking pan and place the vegetables around it. Place in a 425°F oven and roast for 15 minutes. I do this only for looks. The meat and vegetables are fully cooked I like to brown them in the oven long enough to give it a nice browning. You can skip this part if you like.
So why use the sous vide verse oven roasting. I like how the sous
- 2 pounds pork loin roast
- 4 tablespoons coffee rub
- 1 cup cremini mushrooms
- 1 pound asparagus sprears
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- Salt, to taste
- Fresh lemon juice, to taste
Rub the coffee rub into the pork roast and let sit 15 minutes. Transfer the pork to a vacuum-sealed bag.
Clip the bag to the side of a sous vide container. Roast at 160°F for 4 hours.
Meanwhile, in a large bowl mix the asparagus, mushrooms, olive oil, garlic powder, salt and lemon juice to coat. Transfer the ingredients to a vacuum-sealed bag and place in the refrigerator until ready to use.
After the 4 hours are up, increase the sous vide temperature to 175°F and add 2 hours to the timer. Clip the vegetable bag to the other side of the sous vide container. Roast at 175°F for 2 hours.
Remove the bags from the water. Place the roast in the center of a baking pan. Spread the vegetables around the meat. Place in a 425°F oven for 15 minutes, or until a golden brown. Serve immediately.