Sous Vide and Seared Pork Loin with Cauliflower Mash

One head of cauliflower steamed until tender, about 10 minutes. Use food processor or immersion blender to mash/puree, adding 2TB of cream cheese and a quarter cup of shredded cheese (I used part Parmesan, part extra sharp cheddar.) Blend until smooth and salt/pepper to taste. Topped with fresh chives and a dollop of sour cream.

Pork – sous vide pork loin at 147F for two hours. Pat dry and sear in a high smoke point oil for a couple minutes per side. Slice and eat!

So satisfied!