Sous Vide Parmesan Crusted Pork

One of my favorite meats at Fogo De Chao is the “Parmesan Crusted Pork Loin.” I tried to recreate it at home being Keto Friendly. This is what I came up with! It’s very close but not exact. One thing I think could help is going liberal on the cheese! Pictured Above with my Truffle Oil Brussel Sprout Recipe

Serves: 4



2 Lbs Pork Loin    

½ cup of grated Parmesan Cheese

2 TBLSP Olive Oil or Avocado Oil

Mustard (Dijon if you have it)

2 teaspoons chili powder

1 teaspoon salt (pink salt or sea salt)

1 teaspoon paprika

1 teaspoon erythritol (I use swerve granular)

½ teaspoon black pepper

½ teaspoon onion powder

½ teaspoon Mexican oregano (or regular if you don’t have)

½ teaspoon ground cumin

¼ teaspoon cayenne pepper



1.  Mix chili powder, salt, paprika, onion powder, erythritol, black pepper, onion powder, oregano, cumin and cayenne in a bowl.

2.  Coat pork loin in mustard

3.  Roll pork loin in mixture until fully covered on all sides

4.  Place oil in sous vide bag then add the pork loin

5.  Set sous vide to 135 Fahrenheit then cook for 1.5 to 2 hours. Minimum of 1.5

6.  Preheat oven to 425 after sous vide is finished

7.  Take pork out of bag and roll in grated parmesan cheese until all sides are fully covered

8.  Place on baking rack and put in oven for about 10 minutes or until outside is brown and crispy. Internal temperature should be 145. When internal temperature is correct and outside looks brown it’s done!


Macros Per Serving

Fat: 33g, Protein: 69g, Net Carbs, 1.5g

51-47-1% Ratio