Pork Rib Roast with Michigan Maple Spice Blend Sous Vide Recipe


3-4 pounds 5-rib pork loin roast

1/4 cup Michigan Maple Spice Blend, or as needed

1/4 cup olive oil, evcp or similar

1-2 whole lemons, fresh


Preheat the VacMaster SV1 to 60C/140F

Place the pork loin roast on a sturdy work space and liberally dust the entire cut with the Michigan Maple Spice Blend.

Gently place the roast in a suitable sized VacMaster bag(s) and using a VacMaster suction or chamber machine vacuum seal the pork.

Due to the issues surrounding vacuum sealing sharp bones there is always the possibly of the bag being punctured at some point. A good way to alleviate this issue is using VacMaster bone guards or double bagging the meat.

Gently lower the roast into the water bath of the SV1 and cook for 6-9 hours.

Carefully remove the bagged pork roast from the water and remove from the bag, reserving the cooking liquid as needed.

Place the cooked roast on the work space and lightly dust again with the Michigan Maple Spice blend.

Preheat and cast iron or carbon steel pan over high heat and sear the outsides of the finished roast with the olive oil.

Carve the roast and serve immediately.

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