Dec 18, 2017
Thanksgiving has sewn up the claim on turkey. When you think about your Thanksgiving menu, it must include turkey in some way but the other holidays leave a lot of room for interpretation. For Christmas and Hanukkah many turn to a prime rib roast, brisket or a tenderloin.
In our opinion, you can’t go wrong with any roast on the holidays. Someone carving up a beautiful cut and pouring gravy or jus atop, it signals the holidays just as much as presents and festive cookies.
This holiday season, try some of these beautifully tender and juicy roasts.
Coffee-spiced pork tenderloin
- 1 (1-lb) pork tenderloin, no more than 2 inches in diameter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon light brown sugar
- 1 teaspoon ground coffee
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1 tablespoon canola or other mild vegetable oil
- Preheat your sous vide water bath to 57C (134.6F).
- In a small bowl, stir together kosher salt, black pepper, brown sugar, coffee, cinnamon, cumin, paprika, and cayenne, mixing well. Rub this mixture all over the pork.
- Add a thin layer of canola or vegetable oil.
- Place pork into a heat-safe bag and seal using the water-displacement method.
- Lower the bag into the preheated water and cook for 1 hour.
- When the pork is ready, remove carefully from the water and pat dry the paper towels.
- Heat a cast-iron pan to a medium-high heat and sear each side for a minute. After 4-5 minutes, the pork should be golden brown all around.
- Transfer pork to cutting board. Allow to rest for 5-6 minutes and carve into 1/4 inch slices.
Holiday pork shoulder roast
4 pounds boneless pork shoulder roast (we used capicola)
1 teaspoon freshly ground black pepper
½ teaspoon finely grated lemon zest
½ teaspoon ground fennel seed
¼ teaspoon ground cloves
1 teaspoon honey
1 tablespoon chopped rosemary, plus additional, for garnish
1 tablespoon extra virgin olive oil
Flakey sea salt, such as Maldon or fleur de sel
Preheat your Nomiku water bath to 57ºC (135ºF).
Season the pork with the salt, pepper, lemon zest, fennel, and cloves.
Place the pork in a 1-gallon freezer-safe zip bag and seal using the water displacement method.
Lower the pork into the bath and cook for 24 hours.
Remove the bagged pork from the Nomiku bath and set aside on a countertop to rest for 15 minutes.
Preheat an oven to 475ºF.
Remove the pork from the bag, discarding any liquid. Rub the pork with the honey, then sprinkle it all over with the tablespoon of rosemary. Drizzle with the olive oil to coat.
Place the pork onto a rack set over a seat pan and into the oven. Roast for 10-15 minutes, until deeply golden brown.
Remove the pork from the oven and let it rest five minutes before slicing it ½ inch thick and sprinkling with additional rosemary and flakey salt. Eat and be merry!
Beef tenderloin with red wine sauce
- 1 (2-lb) of center cut beef tenderloin
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 1 clove garlic, minced
- Kosher salt
- 1 cup red wine
- 1/4 cup pork
- 2 cups homemade beef stock or low-sodium store-bought beef broth
- 1/4 cup heavy cream
- 1-2 teaspoons of coarsely ground black pepper
- 1 teaspoon chopped fresh thyme
- 1 tablespoon canola or other mild vegetable oil
- 1 tablespoon unsalted butter
- 4-6 sprigs of fresh thyme
- 1 clove of garlic, smashed
- Preheat you sous vide water bath to 54C (129.2F)
- Place the tenderloin in a gallon-size heat-safe bag and seal using the water-displacement method.
- When the water is heated to the target temperature, lower the bag until it is fully submerged. Let is cook for two hours and up to 5 hours.
- About 10 minutes before you are ready to remove the tenderloin from the water bath, begin to make the sauce.
- Melt 1 tablespoon of the butter into a saucepan over medium heat.
- Stir in the shallot and minced garlic. Saute for two to three minutes until it is translucent.
- Raise the heat to high and add the wine, port and stock.
- Bring to a simmer and allow it to cook until it is reduced by about two-thirds. This should take about 15 minutes.
- Lower the heat and add the cream. Stirring often until it is thick enough to coat the back of the spoon.
- Turn the heat to lowest setting and a remaining pepper, thyme and butter.
- Now remove the pork from the water bath and pat it dry with a paper towel.
- Add the liquid from the bag to the wine sauce.
- Get a cast iron on medium-high heat and add oil to coat the bottom of the pan.
- Sear the meat about 30-60 seconds per side. Once you start the fourth and final side, add the fresh thyme and butter to the pan until the crackling stops.
- Baste the loin with the browned butter in the pan, flipping the loin to get all the side.
- Let the meat rest on a cutting board for 5 minutes, then slice into 1 inch thick cuts.
- Plate and dress with the red wine sauce.
Nomiku makes a GREAT GIFT!
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Tags: christmas, holiday recipes, holiday roasts, merry christmas, roasts.
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