Pork roll sous vide with parsley

4 servings

300 minutes

Pork roulade sous vide with parsley is a refined dish of European cuisine that harmoniously combines the tenderness of meat and the aroma of herbs. The sous vide technique preserves the natural flavor of pork, making it incredibly juicy and tender. The combination of dried herbs, garlic, and orange zest gives the meat a complex, spicy aroma, while prosciutto adds a noble touch. A special green sauce based on parsley, thyme, red onion, and orange refreshes the dish's flavor, creating a balance between the brightness of spices and the tenderness of meat. This roulade is perfect for both festive dinners and cozy family gatherings.

Energy value per serving

• Calories: 723.8
• Proteins: 33.4g
• Fats: 60g
• Carbohydrates: 12.7g

Ingredients

• Dried parsley: 2 tbsp
• Ground dried garlic: 1 tsp
• Dried thyme: 1 tsp
• Ground black pepper: 0.5 tsp
• Pork tenderloin: 500 g
• Oranges: 1 pc
• Prosciutto: 100 g
• Sea salt: 100 g
• Vegetable oil: 20 ml
• Parsley: 60 g
• Fresh thyme: 5 sprig
• Red onion: 70 g
• Garlic: 2 clove
• Extra virgin olive oil: 180 ml
• Red wine vinegar: 60 ml
• Chili pepper flakes: 1 tsp
• Salt: to taste

Cooking steps

1. Prepare all the ingredients.

2. Clean the pork tenderloin from membranes. Dissolve 140 grams of sea salt in 2 liters of cold water and leave the pork for 2 hours.

   Required ingredients:

   • Sea salt: 100 g
   • Pork tenderloin: 500 g

3. Rinse the pork under running water, dry it, and cut it into long pieces of varying thickness.

4. Place dried parsley, dried garlic, thyme, and black pepper in a small blender or coffee grinder and blend to a powder.

   Required ingredients:

   • Dried parsley: 2 tablespoons
   • Ground dried garlic: 1 teaspoon
   • Dried thyme: 1 teaspoon
   • Ground black pepper: 0.5 teaspoon

5. Grate the orange zest with a fine grater and rub it on the pork. Then coat the pork in the spice mixture so that the pieces are fully covered.

   Required ingredients:

   • Oranges: 1 piece

6. Lay two layers of food film on the table and place pieces of prosciutto on it.

   Required ingredients:

   • Prosciutto: 100 g

7. Place the pieces of fillet perpendicular to the prosciutto and wrap them in prosciutto using film.

8. Wrap the roll with the same film and shape it tightly like a sausage.

9. Seal the pork in a vacuum bag and cook sous-vide for at least 2.5 hours at 60 degrees.

10. For the sauce, remove the leaves of thyme and parsley from the stems. Coarsely chop the parsley leaves.

    Required ingredients:

    • Parsley: 60 g
    • Fresh thyme: 5 sprig

11. Peel the orange and cut it into small cubes. Cut the onion into the same size cubes.

    Required ingredients:

    • Oranges: 1 piece
    • Red onion: 70 g

12. Mix orange with onion and greens, add olive oil, vinegar, chili flakes, crushed garlic, and salt.

    Required ingredients:

    • Extra virgin olive oil: 180 ml
    • Red wine vinegar: 60 ml
    • Chili pepper flakes: 1 teaspoon
    • Garlic: 2 cloves
    • Salt:  to taste

13. Remove the cooked pork from the vacuum pack and film. Fry in vegetable oil on all sides until golden brown.

    Required ingredients:

    • Vegetable oil: 20 ml

14. Serve sliced with green sauce.