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COFFEE MARINATED PORK LOIN

Pumpkin Cream, Grilled Spring Onion, Pumpkin Compote

In this recipe, we will use the Low Temperature Cooking technique to cook our pork by marinating it, making it tender and juicy; the Cold Brew Coffee will give a distinctive note to the dish, which will pair perfectly with the orange peel and the other spices. 

If you can’t get Cold Brew Coffee and don’t have a “Roner” for Sous Vide cooking, you can use slightly diluted espresso and cook the pork in a traditional way by marinating it for a night beforehand. 

Ingredients for the Pork: 

• 1 Pork Loin                                                                          

• 1 Whole Orange Peel                                                                                                                                                                    

• 2 Thyme Sprigs                                                                                     

• 2 Cappuccino Cups of Cold Brew Coffee 

• Black Pepper 

• Balanced Salt. (63grs Salt and 37 grs White Sugar) 

• 2 Carrots 

• 2 White Onions 

• 2 Celery Stalks 

• 20 grs Tomato Paste 

Ingredients for the Pumpkin: 

• ½ Pumpkin  

• 3 Garlic Cloves 

• 1 Rosemary Sprig  

• 1 Sage Sprig  

PROCEDURE: 

Pumpkin Cream: 

Take a very ripe pumpkin, slice it with the skin on, and place it on a baking tray lined with parchment paper. Season with salt, pepper, whole garlic, sage, and rosemary. Cover with aluminum foil and bake in a preheated oven at 180°C (350°F) for one hour. 

At this point, remove the pumpkin from the tray, and with the help of a spoon, separate the flesh from the skin. Place the flesh in a bowl and blend it using an immersion blender, adjusting the salt to taste 

Pork Loin: 

Clean the pork tenderloin removing any excess fat. 

Lightly sprinkle it with the balanced salt prepared earlier, ground pepper, and thyme.
 

Using a potato peeler, take five or six strips of peel from a well-washed orange, place the meat in a vacuum-seal bag suitable for cooking, and add the two cups of coffee extracted using the Cold Brew method. 

Seal the bag and marinate the tenderloin overnight. 

After marination, turn on the Sous Vide, set the temperature to 52°C (125.6°F), immerse the tenderloin, and cook it for 2 hours and 30 minutes. 

Once cooked, remove the tenderloin from the marinade, heat a pan with a drizzle of olive oil, sear the tenderloin for a couple of minutes on each of the four sides, and let it rest for a few minutes. 

Coffee Flavoured Brown Stock 

Make a classic brown stock by sautéing celery, carrots, and onion. 

Next, sauteè well on medium heat the trimmings that were removed from the tenderloin after cleaning. Deglaze with red wine, add tomato paste and the herbs tied in a bunch. 

Add water and cook until the desired flavour and colour are achieved. Once cooked, strain it to remove all solid parts. Bring it to a boil, add the coffee, using Cold Brew in this case, and reduce it. 

Plate by serving the pork tenderloin in slices about 3 cm thick, accompanied by quenelles of pumpkin and the brown stock coffee sauce.