Brined some pork loin in salt, sugar, instacure, garlic, and pepper. Sous vide to medium, seared on a skillet. Served over a pea puree which was a simple mix of microwaved peas, onions, salt and pepper. Dressed some pea shoots in a light vinegrette and plated. Served with pickled mustard seeds and a truffle powder. Next time I will add an egg and call it green eggs and ham.
