Nom Nom Paleo

Paleo Eats: 3/14/11

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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

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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.