Blackberry-Peach Wrapped Pork Recipe

Blackberries and peaches aren't usually paired with pork but I like the way that roasting brings out additional sweetness and flavors to the fruit that complements the pork wonderfully.

Pork is great at many different temperatures depending on your personal preferences. I started out eating it at 138°F (59°C) but I've slowly moved to 140°F (60°C) for most of my cooking. Many people enjoy it anywhere between 135°F to 149°F (57.8°C to 65°C) so feel free to experiment and see where you like it best.

You can make both the sous vide pork and the blackberry-peach gel sheet a day ahead of time. I try to sear the pork close to the time of serving so it stays hot though.

Blackberry wrapped pork

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the blackberry-peach wrapped pork recipe you can check out the following.

Blackberry-Peach Wrapped Sous Vide Pork Recipe

  • Published: April 3, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 5 or up to 7 Hours
  • Cooks: 140°F (60°C) for 4 to 6 Hours
  • Serves: 7 large to 15 small servings

Ingredients for Blackberry-Peach Wrapped Sous Vide Pork Recipe

Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.

  • For the Sous Vide Pork

  • 2 pounds pork tenderloin
  • Salt and pepper
  • 4 grams rosemary
  • 4 grams garlic powder
  • 3 grams ground coriander
  • 2 grams ground cumin
  • For the Blackberry-Peach Puree

  • 300 grams blackberries
  • 300 grams peaches, pits removed
  • 20 grams canola oil
  • 90 grams water
  • 30 grams honey
  • 10 grams lime juice
  • 2 grams ancho powder
  • 1.5 grams ground coriander
  • For the Blackberry-Peach Gel

  • 400 grams blackberry-peach puree
  • 3.6 grams g agar, 0.9%
  • 0.4 grams locust bean gum, 0.1%
  • For the Smoke Bomb Sauce

  • 200 grams liquid smoke
  • 30 grams molasses
  • 6 grams smoked salt
  • 36 grams fish sauce
  • 2 grams paprika
  • 2 grams ground cumin
  • 2 grams xanthan gum, 1.0%
  • To Assemble

  • Thyme leaves

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Cooking Instructions for Blackberry-Peach Wrapped Sous Vide Pork Recipe

For the Sous Vide Pork

At least 5 to 7 hours before serving

Blackberry-Peach Wrapped Pork Instructions

Heat a sous vide machine to 140°F (60°C).

Cut the pork loin roast in slabs 1 inch (25 mm) thick. Combine all the spices in a bowl and mix well. Salt and pepper the pork then coat with the spice rub. Place the pork in sous vide pouches, seal them, and place in the water bath. Cook for 4 to 6 hours.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

Remove the pork from the sous vide pouches and pat dry. Quickly sear each slab in a pan over medium-high heat, until just browned. Remove from the heat.

For the Blackberry-Peach Puree

Preheat an oven to 400°F (204°C).

Toss the blackberries with half of the oil and place on one half of a baking sheet. Coarsely chop the peaches then toss with the remaining oil. Place the peaches on the other half of the baking sheet, keeping the blackberries and peaches relatively separate.

Bake the fruit until they have started to release their juices. Remove from the heat.

Scrap the blackberries into a bowl, add the water and puree well. Strain out the seeds and larger pieces of pulp.

Combine the peaches and strained blackberry juice with the honey, lime juice, ancho powder, and coriander then puree with a blender or food processor until smooth.

For the Blackberry-Peach Gel

Line two rimmed baking sheets with parchment paper.

Blend the agar and locust bean gum into the blackberry peach puree. Place the mixture in a pot and bring to a boil, then let simmer for 3 to 5 minutes. Pour the hot gel onto the baking sheets, trying to keep the depth of the liquid very small, about 1/8 inch to 1/16 inch (2 mm to 4 mm).

Let set for at least 10 minutes, or preferably at least an hour in the refrigerator. Once fully set, carefully cut the sheets into strips 0.75 inch (18 mm) wide and long enough to wrap around a 1 inch (25 mm) pork cube.

For the Smoke Bomb Sauce

Combine the salt and liquid smoke in a bowl and mix well until the salt is dissolved.

Combine the remaining ingredients in a bowl and blend well with an immersion blender. The Smoke Bomb sauce will keep in an airtight container placed in the refrigerator for several weeks.

To Assemble

Cut the pork loins into cubes 1 inch (25 mm) on each side. Wrap the cube with a strip of the blackberry-peach gel and hold in place with a toothpick if desired. Place on a serving dish and top the pork with a dab of the smoke bomb sauce and some thyme leaves.

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Related Amazing Food Made Easy Articles

All tags for this article: Agar Agar, Agar Gel, Agar Gel Recipes, Agar Gel Sheet Recipes, Appetizer, Fruit, Gel Sheets, Gelification, Gelling, Locust Bean Gum, Party Foods, Pork, Sous Vide, Sous Vide Pork , Sous Vide Pork Tenderloin , Sous Vide Recipes, Xanthan Gum, Xanthan Gum Thickening

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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