Paleo Eats: 3/14/11

Pin It

Only three more nights of work! Here’s what I ate to fuel me through my shift:

For my first meal at work, I ate some nuked frozen broccoli and mini frittata muffins.

Yep, these are same the ones I baked in my new silicone baking cups.

At snack time, I ate some strawberries and coconut milk.

After reading hubby’s post on eating carbs, I was reminded that eating some fruit actually means eating a little fruit once in a while instead of just thinking about it.

I wasn’t able to eat my last meal that I packed for work because it got too busy at the end of the shift. When I got home, I just whipped up a frittata and scarfed it down.

After I ate my last meal of the day, I seasoned and vacuum-sealed a pasture-raised pork loin roast and preheated my SousVide Supreme to 137 F. I asked my mom (who was watching the kids while I slept) to pop the pork packet into the water oven at 12:00 p.m. and I’d take it out when I rolled out of bed 5:00 p.m.

When I woke up, I roasted some kabocha squash that I tossed with melted ghee, Fines Herbes seasoning, salt, and pepper…

…stir-fried some broccoli rabe in butter with some shallots…

…and stir-fried savoy cabbage with shallots in butter.

I added a touch of acid to all three veggie sides: balsamic vinegar to the squash, lemon juice to the broccoli rabe, and Banyuls vinegar to the cabbage.

I removed the pork roast from the SousVide Supreme, dried it off, and used my kitchen torch to char the outside.

Here’s my dinner plate:

We put the boys to sleep and then I got my crap ready for work. Two more nights to go!

Sous Vide Pork Loin Roast

Pin It

I’ve made sous vide pork chops with great sucess numerous times but tonight was my first attempt at sous viding a whole pork loin roast in the water oven. The roast turned out fantastic and it only took me about 10 minutes of actual hands-on work. Wanna see how I did it?

Here’s what I gathered to feed 6 adults:

Here’s how I made it:

I dried off my roast with paper towels and liberally seasoned it with salt and pepper from up high.

Then, I generously sprinkled on the dry rub and massaged it in.

I vacuum sealed the roast with the help of my enthusiastic assistant who exclaimed…

“Mommy, we’re going to vacuum clean it!”

I filled and preheated my SousVide Supreme to 137 F. I used to set my machine to 140 F to cook pork but I like my pork a little bit pinker.  Next, I dumped in the packet for a minimum of 4-5 hours.

When I took out the cooked roast, I dried it with paper towels…

…and blasted it with my kitchen torch.

I sliced up the roast and every piece was moist and cooked perfectly all the way through.

I can’t imagine cooking pork any other way.