Smoked Paprika Pork Loin with Peach Salsa

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.

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).

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.

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!