Pork roll sous vide with parsley

4 servings

300 minutes

Рулет из свинины сувид с петрушкой — утонченное блюдо европейской кухни, в котором гармонично сочетаются нежность мяса и аромат трав. Технология су-вид позволяет сохранить естественный вкус свинины, делая ее невероятно сочной и мягкой. Сочетание сушеных трав, чеснока и апельсиновой цедры придаёт мясу сложный, пряный аромат, а прошутто добавляет благородную нотку. Особый зеленый соус на основе петрушки, тимьяна, красного лука и апельсина освежает вкус блюда, создавая баланс между яркостью специй и нежностью мяса. Этот рулет идеально подходит как для торжественного ужина, так и для уютного семейного застолья, радуя каждого своим утонченным вкусом и элегантной подачей.

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.