I’m a sucker for deals on meat, no matter what cut you end up with. Because with a sous vide circulator, you can make delicious meals with even the cheapest of cuts. In this case, I had a couple of boneless pork loins, each in a very different shape and thickness. I cut and pounded the meat into similar-sized portions, spiced and bagged, then let the sous vide do its magic. After a relatively short bath, a quick sear and gravy will give you a restaurant-worthy dish. Pair it with a quick pressure-cooked risotto and peas side, and you’ve got a meal!
Down to business:
Sous Vide Pork Scallops with Lemons and Capers
Slightly adapted from Foodiecrush
3/4 pound boneless pork
Salt and pepper, to taste
Fresh sage leaves, one per slice
4 tablespoons butter, divided
2 teaspoons oil, preferably high-heat such as grapeseed
2 tablespoons flour
1/2 cup white wine
1 cup chicken stock
1 lemon, half for juice and half sliced
1/8 cup capers
Cut pork into equal portions, then pound to about 1/4-inch thickness. Salt and pepper each side, to taste. Press a sage leaf onto each portion, then a small pat of butter on top of each leaf. Place the pork in one layer in a gallon zip-top bag, then vacuum seal using the water immersion method.
Cook in the sous vide bath for one hour with the temperature set at 139 degrees F. When done, remove pork to a plate and discard sage leaves. Reserve the juice left in the bag for the gravy.
Heat oil in a skillet to medium high, then sear the pork quickly on each side until browned. Remember the pork is cooked through now. Set pork aside on a plate and make the gravy.
Add 2 tablespoons of butter to the skillet, then stir in the flour to make a paste. Pour in the reserved pork juices, wine, and chicken stock, whisking until thickened.
Squeeze in the juice of half the lemon, the capers, and stir to combine. Nestle the pork scallops into the gravy, then top with remaining lemon slices. Heat until pork is warmed through. Serve with pan-gravy and sides of choice.
p.s. I have some exciting news to share with you soon regarding my future, so stay tuned!
Yummy, this sounds delicious!
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Thank you so much, I appreciate your comment!
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Well, yes. I think I will be making this beautiful looking dish real soon. Outstanding!
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Thank you Adam, and I don’t think it will disappoint!
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Lemon and capers? I’m already sold! Looks delicious! 🙂
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Thanks so much Ronit, those two ingredients go lovely together!
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Wonderful! recipe, I love pork 🙂
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Thanks Terry, pork can be delicious if not overcooked.
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I do believe an email too me is necessary KR!!! Lovely dish my friend…xoxoxo ccc
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I’ll send you one later today sweetie! xoxo
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Ok xoxoxo ccc
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How elegant, Kathryn. It looks as delicious as it sounds. Thanks for another wonderful recipe and photos. Mega hugs!
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You are so sweet Teagan, thank you so much! Hugs back! xoxo
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Ooooh. (I don’t know why I have to start every comment that way, Kathryn, but I can’t help it!) This looks so good. Anything with capers and lemon is right up my alley. Another one to print off and add to my cookbook! Thanks!
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You bet and thank you too! And of course this can be done all in the skillet if you cook the pork in it fully before making the sauce.
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We don’t eat much pork, but I imagine it’s also delcious with chicken and seafood 🙂
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Ooooh (my turn), chicken and sage go beautifully together! Yes!
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Ha ha. My sage survived the winter, so that’s an easy one. 🙂
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What a great take on pork cutlets… and of course, I could not agree more with you about the sous-vide… such a nice little gadget!
if I have energy I will put mine to use today, although I’ ve been cooking up a storm and feel like taking a break now.
sage is perfect, I sometimes have a hard time finding it at the grocery store, but I think it’s available now
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Thanks Sally, and I certainly know what you mean by taking a break now and again. The recipe isn’t going anywhere! 🙂
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My mouth is just watering at the thought of this! What a clever cook you are to pound & sous vide (is that a verb, now?) these chops! Loin can be so dry and odd shapes so fussy to try to cook together. I wish I could have some!
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Thank you Mollie! My husband would always complain that pork is too dry, but ever since I started using the sous vide for it, that complaint has dropped off. 🙂
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🙂
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Reblogged this on All About Writing and more.
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Thank you for the reblog Henrietta!
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I don’t have a sous vide. Fascinating! Looks delicious. Can’t wait to hear the exciting news.
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Thank you Michelle, it’s hard to hold onto it until everything is set. 🙂
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I might have to look into a sous vide – do I need another “kitchen gadget’? This recipe is like a picatta – wish I was having this for dinner instead of pasta 🙂
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Yes, it’s basically a picatta, for sure. Thanks Judi!
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I am seeing all these amazing recipes using sous vide method. This looks delicious Kathryn, I can’t wait for the news, I am generally pretty impatient so hope you break it to us all soon.
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Thanks Suzanne, I am TOTALLY impatient, but I really can’t let it out until deals are finalized. xoxo. p.s. you can get a sous vide immersion circulator that works with your standard stock pot for 99 bucks on Amazon. And it fits in your kitchen drawer for storage!
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I marvel at your skill with sous vide. The finished product looks outstanding.
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Thank you Darryl, it’s sure been a work in progress to learn it. 🙂
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Yum. Looks good with lemon and capers.
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Thank you, they both go so great together. 🙂
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looks delish!!! can’t wait to hear your news!! Tease! 🙂
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I know, aren’t I??? xoxo
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YES!!!!!! 🙂
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We are enjoying meals cooked with our sous vide circulator and your pork dish is a good example of why. The pork looks delicious.
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Thank you Karen, after I finally learned the time and temps we like for each meat, it’s made some wonderful meals!
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Yummy recipe!! Looks fantastic, Kathryn 🙂
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Thank you Freda!
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As always, this looks delicious! I’ve never tried sous vide, but now, I’m curious! Thanks for the photos and description to walk me through!
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You are welcome Brad! I think you should get the device, it’s a wonderful alternative cooking method.
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This looks like a lovely spring dish.
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Thank you Karina!
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You made me drool!! Another brilliant recipe from you Kathryn. I love pork, and this should go great with Lemon and capers.
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Thank you so much Sumith, so good to see you around again!
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Thanks a lot kathrine.
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One of these days I have to get this new gadget. Your pork cutlets looks delicious.
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Thank you Gerlinde, it is very affordable to purchase now from Amazon or the likes. 🙂
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mmm. . . it looks delicious. It’s fun to see how you use Sous Vide to create wonderful dishes.
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Thank you so much Sheryl, it’s been a fun gadget to play with. 🙂
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This is a lovely dish Kathryn, I love it😊
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Thank you so much Marisa!
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Looks great! Sage and pork are a great combination. In Italy this is also prepared with veal, but pork is just as nice when cooked this way.
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I bet it is wonderful with veal, but it is hard to find in my town. Thank you!
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