This Sous Vide Pork Loin is hands down the BEST way to cook pork loin roast, turning it to a perfectly tender and juicy dinner. The recipe is so easy – simply season, sous vide, and sear, for the most delicious and flavorful pork loin! Guaranteed results EVERY TIME!
Say goodbye to tough and flavorless pork loin! My kids never liked pork until I discovered the sous vide method. It cooks the pork to the targeted temperature precisely, producing unparalleled tender and moist meat that’s full of flavor. My favorites are Sous Vide Pork Chops, Sous Vide Pork Carnitas, and this Sous Vide Pork Loin recipe.
Succulent pork loin roast is seasoned with a delicious dry rub that will have you coming back for more! It’s cooked low and slow in the sous vide machine, and finished with a quick sear. You can serve it with Brussels sprouts and mashed potatoes for a complete meal!
What’s sous vide? Sous vide is a French cooking technique where the food is vacuum-sealed in a bag, and then cooked for a long time to a precise temperature in a warm water bath. It’s a foolproof way to get the perfect doneness.
Pork Loin vs. Pork Tenderloin
Pork loin and pork tenderloin are two different cuts of meat. Pork loin is wider and thicker, and comes from the back of the animal. It can be bone-in or boneless. While pork tenderloin is a long, narrow, and boneless cut that runs along the backbone.
Ingredients You’ll Need
- Pork Loin Roast: Choose the right size pork loin for this recipe. If you don’t have a vacuum sealer and have to use a zip-loc bag, you’ll need to buy a smaller pork loin that can fit into the bag. Alternatively, you can cut the roast into two pieces to accommodate the bag.
- Garlic Powder: Adds complexity and deep rich flavor to this dish.
- Paprika: It adds a beautiful color and sweet peppery flavor to the dish. I used regular paprika, but you can use smoked paprika for a smoky flavor.
- Salt: I used kosher salt, but you can use table salt or sea salt.
- Pepper: Freshly ground black pepper works the best.
- Optional herbs: I used fresh rosemary sprigs. Thyme also works well.
- Olive Oil: It helps caramelize the surface of the pork loin in the skillet after sous vide cooking.
How to Sous Vide Pork Loin Roast
1. Pre-heat sous vide machine: Set the Sous Vide Precision Cooker to 140°F (60°C).
2. Make the dry rub seasoning: Mix together garlic powder, paprika, salt, and pepper.
3. Season pork loin: Rub the pork loin with the seasoning.
4. Vacuum-seal the meat: Place the seasoned roast in a zip-lock bag (or vacuum-sealer). Seal the bag using the water displacement technique.
5. Sous vide cook pork loin: Place the bag in the sous vide warm water bath and cook for 3 hours. When the timer goes off, remove the bag from the water.
6. To finish: Remove the roast from the bag and pat dry with paper towels. Sear for about 1-2 minutes per side, just to caramelize the outside. Add more seasoning if needed. Slice against the grain and serve.
Sous Vide Pork Loin Seasoning
The dry rub helps to boost flavor and tenderize pork loin. I like this simple seasoning made with just a few ingredients you already have at home. You don’t need to brine it.
It’s important to season your roast generously BEFORE cooking it in the sous vide machine.
Sous Vide Pork Loin Temperature
I like my pork loin medium, so I set the sous vide machine to 140°F/60°C. If you’d like to try another doneness, follow the chart below:
|Pork Loin Doneness||Temperature||Texture|
|Medium Rare||130°F||Buttery tender and very juicy|
|Medium||140°F||Tender and very juicy|
|Medium Well||150°F||Firm and moderately juicy|
|Well Done||160°F||Firm and slightly dry|
Frequently Asked Question
How Long Does it Take to Sous Vide Pork Loin Roast?
There is a wide range of cooking time, my pork loin is about 3 pounds, and I find cooking it at 140°F/60°C for 3-4 hours gives me the best result.
- If you cook it for 8 hours, it will become softer, but can be dry with less flavor.
- 3-4 hours make it very tender and juicy.
- If your roast is larger, you may need to increase cooking time.
Can You Overcook Pork Loin in the Sous Vide machine?
Although you cannot “overcook” pork meat with the sous vide method (you can leave the meat in a warm bath for an extra hour or two), the texture can become mushy if the roast is left in the machine for too long.
Can You Eat Pork at 140 F Degrees?
According to USDA, pork can be consumed safely when cooked to an internal temperature of 145 F degrees. This guide is for the traditional cooking methods, but pasteurization is based on both temp and time at that temp. So sous vide pork at 140 F degrees is safe to eat after the long cooking time.
How to Seal the Bag Without a Vacuum Sealer?
For this recipe, if your pork loin is not too big, you can use a Ziploc Freezer Bags. The trick is called the “water displacement method” by using the pressure from the water to force all the air out of the bag.
Just place your food in the bag, seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
Sides to Pair with Sous Vide Pork Loin
Can I Sous Vide Frozen Pork Loin?
Yes, you can sous vide pork loin straight from frozen. For this recipe, the cooking time is the same as the fresh pork loin roast.
More Sous Vide Recipes
If you tried this recipe, let me know how your Sous Vide Pork Loin turns out in the comments below.
Sous Vide Pork Loin Roast Recipe
- 3 lbs pork loin roast boneless
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika or smoked paprika
- 1 tablespoon garlic powder
- fresh rosemary sprigs
- Pre-heat sous vide machine: Set the Sous Vide Precision Cooker to 140°F (60°C).
- Make the dry rub seasoning: Mix together garlic powder, paprika, salt, and pepper.
- Season pork loin: Rub the pork loin with the seasoning on all sides.
- Vacuum-seal the meat: Place the seasoned roast in a zip-loc bag (or vacuum-sealer). Seal the bag using the water displacement technique if you use a zip-loc bag.
- Sous vide cook pork loin: Place the bag in the sous vide warm water bath and cook for 3 hours. When the timer goes off, remove the bag from the water.
- Sear and serve: Remove the roast from the bag and pat dry with paper towels. Sear for about 1-2 minutes per side, just to caramelize the outside. Add more seasoning if needed. Slice against the grain and serve.
I’m assuming 1 tsp of paprika? Your recipe left that out.
Christine, thanks for pointing it out. Yes, you’re right. 1 teaspoon of paprika.
My four pound loin roast was tender, moist and delicious. I was in a hurry to get out the door so only salted, peppered, applied garlic and onion powder and threw in a large chopped shallot and a few garlic cloves. Why did I ever think pork loin roast was always dry?! Sous vide is the way to go! As a side note: chicken breasts cooked sous vide style are also tender, moist and juicy. I used to hate chicken breasts, but no more.
Hi Sandra, great to hear you liked the recipe. Thanks for sharing with us your experience.
Another winner! Everyone at the table was wowed! I finished the roast in a preheated 450F air fryer/roaster for a few minutes for an all-over even brown. My adult kids were practically begging for the leftovers to take home. Thank you very much! –Bill
Hi Bill, glad that you like the recipe. Thanks for letting me know. Izzy
Hello Izzy. What do you use as sauce please?
Hi June, I like to serve it with honey garlic sauce, but you can also use teriyaki or BBQ sauce.
Diane DiPrete says
I made this recipe a month ago for a small dinner party. It was delicious. I would like to make it again for Christmas with a larger group of people , ( 12) cooking a 5-6 lb roast. How long should I ” sous vide” it? Thank you
Hi Diane, the cook time is the same for a bigger roast. Izzy
Diane DiPrete says
can I sous vide a few days ahead of time? if so what do I do the day I plan on serving it? thank you
Hi Diane, you can sous vide it ahead of time. Give it a quick sear before serving.
You’ll need to reheat it at the cooking temp (or a little below) for an hour or so to get the interior hot again, then sear.
My first attempt with the sous vide and thanks to your recipe, i will be using it more often. Turned out perfectly. My teenager loved it!
Hi, Izzy. Is it OK to see her the meat and then put it in the vacuum seal bag and then cook it surveyed? Or, should I only see her it after it has been cooked in the water bath? Thank you!
Wow, sorry for the talk to text misspellings. I should have checked before I sent it. Sorry
I loved the dry rub and served the pork loin with roasted apple, onion, carrots using the same rub spice but added a dash of cinnamon. Also the added riced cauliflower to the skillet after browning the pork loin. Husband very much enjoyed the meal.
I followed the recipe to the letter. I cooked the roast in a Ziploc bag bathed in water in the oven. To bring the temperature of the pork up to 140 degrees I had to turn the oven up much higher than 140. My oven will not heat below 150 so I started at that temp. After three hours the roast was only at 99 degrees. I turned the oven up to 350 and it took another 2 hours to bring the roast to 145 degrees. I opted for the recommended temp for pork since it had not been at temperature for more than a half hour.
I seared the roast in a large skillet. The good news is the pork came out very moist, tender and very tasty. The next time I try this cooking method I will start out setting the oven to 250 degrees.
A four pound roast submerged in a water bath contains a lot of mass. It takes more than 140 degree air temperature in an oven to cook meat to a safe temperature. Even with the oven at 350 the water never boiled.
The recipe is intended for sous vide cooking…. No oven required. Could be the magic of the water actually circulating around the meat instead of it just sitting in a bath that makes the difference…. Did you have a thermometer in the water to monitor the temp? Just did a 4.2lbs loin for [email protected], (was 138 when I took it out)… Threw it in the oven to broil it up a bit and it was phenomenal!!!
Thanks for a great recipe!
I tried this recipe and it was a hit. I have started the sous vide method and can’t wait to try more recipes. I used a 2 lb roast, seasoned as directed and added it to the water bath for 3 hrs. Placed in ice bath to quick cool. Placed in water bath next day to warm the meat. Served with a mustard sauce, sweet potatoes, collard greens and fried apples. Delish!
Sky Hannigan says
I’m sous viding about 6 4lb pork loin roasts for a large crowd. If I cook them the day before and sear them can I warm them up in the oven at what temperature before I slice all of them and begin plating?
Monica J. Meerveld says
It sounds like you don’t understand sous vide cooking. There is no oven involved.
Taipan Lalo says
How long do you think it takes to sous vide two (2) 1-inch slices of pork loin?
Cook for about 5 hours instead.
that would be boneless chops, about 30-60 minutes.
J. D. says
This is now my go to recipe for pork loin. Its so simple, only change I have made is the addition of onion powder, only because I have an onion and garlic addiction. Its is so simple and easy, don’t understand why people have problems with the written language. Thank you so much!