Sous Vide Pork Loin Evening with Personal Chef Alan

Sous Vide Pork Loin (This is a Dinner Party (not a hands-on or demonstration class))

Starter: Ricotta and mushroom crostini
Leaning Ladder Baguette, sliced into rounds, drizzled with Leaning Ladder White Truffle Olive Oil and lightly toasted on each side. Buttered with a mixture of ricotta and parmesan and then topped with a dollop of pan sautéed mushrooms,
shallot, red wine, thyme, ketchup and served.

Salad: Warm vegetable salad
Red onion, sweet potato, carrot, parsnip, celery root, beet, cut into small pieces and roasted with Leaning Ladder EVOO until tender. Then tossed with a vinaigrette of Leaning Ladder Traditional Balsamic Vinegar, Olive Oil, Dijon, Leaning Ladder Sicilian Lemon Balsamic, walnuts and crumbled feta. Served warm.

Entrée: Sous vide pork loin
Boneless pork loin roast, vacuum sealed with garlic, butter, rosemary, salt, pepper and sous vide cooked for 4 hours. Removed from bag, pan seared and served with a Dijon cream pan sauce. A side of rosemary roasted sweet potato discs will be served with the pork.

Dessert: Dark chocolate ganache tart
Rich dark chocolate ganache tart slice served with a dollop of sweetened espresso, cocoa and cognac whipped cream.