Smoked Paprika Pork Loin with Peach Salsa

Smoked Paprika Pork Loin with Peach Salsa

Deep smoky notes and crispy char on the outside, tender juicy on the inside. Topped with a light, bright fresh peach salsa. Incredible flavors!
Keyword paprika pork loin
Prep Time 10 minutes
Cook Time 2 hours 5 minutes
Rub Resting Time 12 hours
Total Time 14 hours 15 minutes
Author Ian Wickman

Ingredients

Paprika Pork Loin

  • 1 each pork loin (mine was almost 3 lbs and about 2 inches thick)
  • 2 tsp smoked paprika
  • 2 tsp salt
  • 2 tsp brown sugar

Grill Sear

Sautéed Kale (Optional)

  • 1 bunch kale
  • 1 tsp olive oil

Instructions

Paprika Pork Loin

  • Trim excess fat from pork loin and sprinkle generously with smoked paprika, salt, and brown sugar.
  • Rub the spices onto the pork loin and let sit overnight (would probably be fine doing a couple hours ahead instead but I haven’t tried this yet.)
  • Prepare your sous vide water bath following the instructions and your preferred temperature (I used 144 degrees F for about 2 hours based on my preferred temperature, size, and thickness but you need to decide how you want yours done!)
  • Let cook in the water bath for a proper amount of time based on your machine.

Grill Sear

  • If you haven't already make your peach salsa.
  • Slice onion into rounds you can cook these while you’re searing the pork as well.
  • About 30 minutes before your sous vide will finish start your grill to make sure it gets piping hot (charcoal, gas could be shorter).
  • Remove the pork loin from it’s water bath and place on the piping hot grill.
  • Quickly sear each side for about 60 – 90 seconds, enough to get some char on but not overcook the meat. You can sear the ends for 45 – 60 seconds as well if you want.
  • At the same time add the onion rounds and sear about 2 – 3 minutes, flip and repeat until they get some nice grill marks on each side.
  • Remove pork loin and onions from the grill and let sit for a few minutes (about 10 minutes or so).

Sautéed Kale (Optional)

  • While the pork is resting, rinse and roughly chop kale, heat a large skillet/sauté pan over medium high heat.
  • Add oil and swirl to coat pan. Toss the kale in and cook, stirring regularly for about 5 minutes.
  • Remove from heat and place lid on pan or just let sit while the pork finishes resting.

Finish

  • Place the sautéed kale on a large plate/platter and spread the grilled onions on top.
  • You can either carve the pork on top of the kale or carve first and place on top of kale.
  • Spread a fair bit of peach salsa over the top and serve!

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