Tag Archives: Pork

Further Adventures in Sous Vide Cooking!

Hey everyone, hope everyone is well out there! Started my day meeting with 7 employees at my office who are ready to take a 30 day Paleo challenge. Reviewed everything, and we start Monday! Will keep everyone informed how it goes.

Sunday I made a Pork Loin Roast in the Sous Vide Supreme and it turned out perfectly. I used a recipe on Nom Nom Paleo’s page for the temperature (137 F for 4-5 hours) and seasoned it with her Magic Mushroom Powder which you can find on her amazing iPad app! Season, vacuum seal, bath for 4-5 hours minimum, and seal in cast iron skillet. Served it with amazing roasted while okra.


Today I pulled out the Grassfed Chuck Roast I put in the Sous Vide right after pulling the pork out. I put it in at 130 F for 48 hours. Here are the picture start to finish for the meat and sides. First the chuck roast, then the roasted butternut squash “fries”, and some sautéed peaches and apples with cinnamon and ghee. YUM!







And here is the finished plate courtesy of instagram!

Have a meeting tomorrow night so no cooking, and likely no blogging! Hope all have a wonderful and blessed day tomorrow!


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Posted by on July 24, 2012 in Main Entree, Pictures, Side Dishes


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Whole 30: Day 5


Day 5 is done! Finally had a pretty relaxed day at work and was able to work on some things at the house. We’ll start with the food happenings of the day, which were pretty basic. Breakfast consisted of a few slices of roast beef and an egg. I had to rush through lunch, and had enough time to hit the grocery by my office for some strawberries, and avocado, and some left over chicken from the house. We had some dear friends over for dinner and I cooked up an awesome sous vide pork loin that was amazingly tender. It’s so nice to be able to enjoy the pork medium/medium rare while knowing it is safe by cooking it long enough in the sous vide to pasteurize it! On the side I roasted up both a butternut squash and an acorn squash. Good food and good fun was shared all around.

The other exciting happening of the day was picking up our first order of grassfed beef from our new friends John and Tina Butterfield at their family run Butterfield Farms in Pollack, LA.


We ordered one share of beef which equals 1/4 of the cow, coming in at just under 80 pounds. I was like a kid in a candy store moving individual vacuum packed cuts from the boxes into our freezer. The variety in the cuts was exciting, and I can’t wait to cook some up tomorrow for our first try. I’m thinking I may go simple with hamburger patties topped with some farm fresh Butterfield Farms fried eggs! I’ll be sure to post some pictures of what I come up with.

I have to say, I had a great day today. Talked to quite a few patients about changing their lives with a Paleo lifestyle, met some very nice new people dedicated to getting the best meat put on our family’s table, and finished it off with a great dinner with friends. Ate clean, drank clean, and now I’m gonna sleep clean! Hope you all had a great day as well 🙂


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Paleo Food Update 5/1/12

Two quick updates about dinner the last two nights.  Like to keep everyone informed about what we eat around here so everyone remembers it’s not impossible to cook healthy for your family, and it does not need to take too long either!

I got the Sous Vide Pork Carnitas recipe from Nom Nom Paleo’s blog and put it to good use.  It takes a bit of planning as you brine the pork for 24 hrs, then cook it for 24-48 hours in the Sous Vide.  All I can say is WOW these things are good!  My children officially called the Pork Nuggets, which is fine with me since they scarfed them down in a hurry.  Served them with a simple quick guacamole.

This last recipe demonstrates the ease of sous vide cooking.  I bought a pork loin roast, seasoned it with some homemade mushroom spice mix, and vacuum packed it.  On the way out the door to work I popped it into the sous vide and let it soak all day.  When I got home I got my cast iron skillet hot, and seared it off on all sides. 10 minutes of hands on time and I had the most tender pork I have ever served in my kitchen.  A little side of cinnamon apples did the trick.

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Posted by on May 1, 2012 in Uncategorized


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