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You are here: Home / Dinner / Sous Vide Pork Loin (Perfectly Moist Pork Loin Roast)

November 19, 2020

Sous Vide Pork Loin (Perfectly Moist Pork Loin Roast)

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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!  

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! #SousVidePorkLoin #SousVidePorkLoinRoast

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.

Table of Contents

  • Pork Loin vs. Pork Tenderloin
  • How to Sous Vide Pork Loin Roast
  • Sous Vide Pork Loin Seasoning
  • Sous Vide Pork Loin Temperature
  • How Long Does it Take to Sous Vide Pork Loin Roast?
  • Can You Overcook Pork Loin in the Sous Vide machine?
  • Can You Eat Pork at 140 F Degrees?
  • How to Seal the Bag Without a Vacuum Sealer?
  • Sides to Pair with Sous Vide Pork Loin
  • Can I Sous Vide Frozen Pork Loin?
  • Sous Vide Pork Loin Roast Recipe

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

Sous Vide Pork Loin ingredients on the counter.
  • 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

Sous vide pork loin recipe: step 1 and 2 photos.

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.

Sous Vide Pork Loin recipe: step 3 and 4 photos.

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.

Sous vide pork loin recipe: step 5 and 6 photos.

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.

Sliced sous vide pork loin served on a wooden cutting board.

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 seasoning in a clear mixing bowl.

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°FButtery tender and very juicy
Medium 140°FTender and very juicy
Medium Well 150°FFirm and moderately juicy
Well Done 160°FFirm 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.

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! #SousVidePorkLoin #SousVidePorkLoinRoast

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

  • Broccoli
  • Asparagus
  • Green Beans
  • Potatoes

Can I Sous Vide Frozen Pork Loin?

Yes, you can sous vide steak straight from frozen. For this recipe, the cooking time is the same as the fresh pork loin roast.

If You Like This Recipe Try Out These Sous Vide Recipes

  • With the sous vide method, there’s no chance of overcooking, and the meat turns out extremely flavorful and tender EVERY TIME. Serve it with sandwiches or burritos, and top with BBQ sauce. You can also easily turn it into Pork Carnitas for Tacos.
    Sous Vide Pork Shoulder
  • Sous Vide Sirloin Steak is a no-fuss, no-fail recipe to cook this family-sized beef cut, turning it to a super tender and juicy dinner full of flavor! Sous vide machine cooks the sirloin steak to your targeted temperature precisely, and no more overcooked edges with the undercooked center! #SousVideSteak #SousVideSirloinSteak #SousVideTopSirloinSteak
    Sous Vide Sirloin Steak
  • Sous Vide Chuck Roast is incredibly flavorful, tender and juicy, unlike the pot roast cooked the traditional way. Sous vide method transforms the cheap tough cut of a chuck roast into the most delicious beef roast that rivals the expensive prime rib. Oh my, it’s a game-changer! #SousVideChuckRoast
    Sous Vide Chuck Roast
  • These Rosemary Garlic Sous Vide Lamb Chops are super tender and so flavorful! The sous vide technique allows you to cook better lamb chops than the restaurant. The lamb is precisely and evenly cooked to the temperature you set with your desired doneness!
    Sous Vide Lamb Chops

If you tried this recipe, let me know how your Sous Vide Pork Loin turns out in the comments below.

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! #SousVidePorkLoin #SousVidePorkLoinRoast

Sous Vide Pork Loin Roast Recipe

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!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6
Calories: 326kcal

Ingredients 

Pork Loin

  • 3 lbs pork loin roast boneless
  • 1 tablespoon olive oil

Dry Rub

  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika or smoked paprika
  • 1 tablespoon garlic powder
  • fresh rosemary sprigs

Instructions 

  • 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.

Equipment

Anova Sous Vide Cooker
Sous Vide Cooker
Zip-loc Bags
Kitchen Tongs
Cast-Iron Skillet

Nutrition

Calories: 326kcal | Carbohydrates: 1g | Protein: 51g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 143mg | Sodium: 500mg | Potassium: 864mg | Fiber: 1g | Sugar: 1g | Vitamin A: 82IU | Calcium: 11mg | Iron: 1mg
Author: izzycooking
Course: Dinner
Cuisine: French
Keyword: Sous Vide Pork Loin
Tried this recipe?Follow or tag us on Pinterest @izzycooking
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! #SousVidePorkLoin #SousVidePorkLoinRoast

Filed Under: Dinner, Sous Vide Tagged With: garlic powder, olive oil, paprika, pepper, pork loin roast, rosemary, salt

Reader Interactions

Comments

  1. Christine says

    January 10, 2021 at 5:26 pm

    I’m assuming 1 tsp of paprika? Your recipe left that out.

    Reply
    • izzycooking says

      January 10, 2021 at 5:49 pm

      Christine, thanks for pointing it out. Yes, you’re right. 1 teaspoon of paprika.

      Reply

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