Roast Pork Sirloin

Ingredients:

• 1  Pork Sirloin Roast
• 1 cup Apple Cider Vinegar
• 1 cup honey
• 2 Tablespoons Ground Cumin
• 2 Tablespoons Smoked Paprika
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Onion Powder
• 2 Teaspoons Dried Oregano
• 1 Teaspoon Dried Thyme
• 2 Teaspoons Mustard Powder
• 1 Teaspoon Ground Black Pepper
• 1 Teaspoon Cayenne Pepper
• 2 Tablespoon Kosher Salt
• ¼ cup Brown Sugar
• A Couple of Small Drops of Liquid Smoke

Instructions:

1. 1. Add all the spices, honey, and apple cider vinegar to a medium saucepan. Bring to a simmer and stir until homogenous. Cool for 5 minutes.
   2. Place the roast in a plastic zip lock bag or a vacuum bag and add the cooking liquid. Use a straw to suck out as much of the oxygen as possible from the zip lock bag. If you have a Wolf Vacuum Sealer, seal on max vacuum. Leave overnight for more intense flavor.
   3. Set the Wolf Convection Steam Oven to Sous Vide at 145° for 2 ½ hours. Sous vide the pork for 2 ½ hours. At this point you can sear the pork right out of the oven or leave to cool and sear later.
   4. Reserve the cooking liquid. Add a couple of drops of liquid smoke and cook the liquid in a small saucepan until most of the liquid has cooked out and it has a thick, syrupy texture.
   5. Heat a pan to medium-high heat and sear the pork on all sides, brushing the syrup on the sides of the roast that become brown. This will create a smoky, sweet glaze.
   6. Once all the sides of the pork are brown, serve immediately by slicing against the grain of the meat fibers.