Sous-vide Pork Loin, Pears and Chocolate Sauce

Sous-vide Pork Loin

• 800 g pork loin steaks (approx. 3 cm thick)
• 4 - 8 pinches salt, to taste
• 4 - 8 pinches ground black pepper, to taste
• 2 sprigs fresh rosemary
• 2 garlic cloves, halved lengthways
• 2 tsp olive oil
• 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl), plus extra for cooling
• 30 g lemon juice, freshly squeezed (see tip)
  ou 1 tsp ascorbic acid powder

Chocolate Sauce and Caramelised Pears

• 70 g dark chocolate (70% cocoa solids), small pieces or callets
• 10 g balsamic vinegar
• 25 g water
• 2 Tbsp unsalted butter
• 1 Tbsp brown sugar
• 2 pears, peeled, cored, cut in 8 wedges lengthways
• 2 - 3 Tbsp golden rum, to taste (optionnel)
• 1 - 2 pinches salt, to taste