One of my favorite meals growing up involved the team work of my parents: Dad at the grill and Mom in the kitchen. Grilled pork and pineapple salsa.

Oh yes. So yummy.
I don’t often admit it, but I absolutely adore pork tenderloin – particular the “tender” part of that statement.

So, cooking pork sous vide became an obvious choice for my preferred texture.

And the sweet hot of a fresh pineapple salsa is another no-brainer for this “knock your socks off” dish.

One more thing…Pattycakes are just fun, fun, fun!

Pork Sous Vide & Pineapple Salsa with Pattycakes

Pork Sous Vide:
2 lbs. raw pork, diced
1/2 cup fresh squeezed orange juice
1/4 cup pineapple juice
1 Tbs. olive oil
sea salt and pepper

Pineapple Salsa:
1 cup diced pineapple
1 small cayenne pepper, seeded and diced
2 Tbs. fresh basil, cut very thinly
1 Tbs. olive oil
sea salt and pepper

Pattycakes:
8 Tbs. salted butter, cold and cut into small cubes
2 cups all purpose flour

Power Sauce:
1/2 cup orange juice
2 Tbs. pineapple juice
2 Tbs. butter
1 Tbs. all purpose flour
sea salt and pepper

Marinate the pork with the orange juice, pineapple juice, olive oil, sea salt, and pepper in a  sealed plastic bag.
Cook, sous vide, at 150 degrees for about 2 hours.

Meanwhile, assemble the Pineapple Salsa by gently tossing all the ingredients together in a small bowl. Set aside.

In a food processor, pulse together the butter and flour until crumbly. Pour onto a floured surface. Form into small balls and roll out in to 4″ Pattycake rounds.
Heat a cast iron skillet to very high heat. Fry the Pattycakes in the dry, hot skillet, until brown on one side. Flip and fry again (1-2 minutes on each side).

Finally, heat together the remaining juices, butter, salt, and pepper. Whisk in the flour to thicken.

Serve the Pork Sous Vide atop the Pattycakes, drizzled with Power Sauce and topped with the Pineapple Salsa.