SV the pork at 57c. Once out of the bag, smeared it with Salt, Pepper, Miso, Sake, Soy and Honey. I roasted those Brussels sprouts in the left over glaze and bag juices. I combined the blackberries with some lime juice, sugar and cayenne pepper and let it macerate for a bit. The screaming hot pan really made for some nice color on the pork.
