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    Home » Dinner

    19/11/2020

    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 Show
    Pork Loin vs. Pork Tenderloin
    Ingredients You’ll Need
    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°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.

    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!
    5 from 5 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 10 minutes
    Servings: 6
    Author: Izzy
    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: Izzy
    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

    About Izzy

    I'm Izzy, a food lover and photographer. Here you’ll find a collection of simple recipes that are perfect for busy people. My blog aims to help you make and enjoy delicious and healthy food at home.

    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
    2. Sandra says

      February 22, 2021 at 12:29 pm

      5 stars
      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.

      Reply
      • izzycooking says

        February 23, 2021 at 8:59 am

        Hi Sandra, great to hear you liked the recipe. Thanks for sharing with us your experience.

        Reply
    3. Bill says

      September 12, 2021 at 10:25 pm

      5 stars
      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

      Reply
      • Izzy says

        September 26, 2021 at 7:11 pm

        Hi Bill, glad that you like the recipe. Thanks for letting me know. Izzy

        Reply
    4. June says

      October 12, 2021 at 2:45 am

      Hello Izzy. What do you use as sauce please?

      Reply
      • Izzy says

        October 12, 2021 at 11:06 am

        Hi June, I like to serve it with honey garlic sauce, but you can also use teriyaki or BBQ sauce.

        Reply
    5. Diane DiPrete says

      November 24, 2021 at 5:54 am

      5 stars
      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

      Reply
      • Izzy says

        December 05, 2021 at 6:40 pm

        Hi Diane, the cook time is the same for a bigger roast. Izzy

        Reply
    6. Diane DiPrete says

      December 01, 2021 at 6:43 pm

      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

      Reply
      • Izzy says

        December 05, 2021 at 6:39 pm

        Hi Diane, you can sous vide it ahead of time. Give it a quick sear before serving.

        Reply
      • Deborah says

        April 12, 2022 at 5:06 pm

        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.

        Reply
    7. Michele says

      December 12, 2021 at 7:28 pm

      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!

      Reply
    8. Jeanell says

      December 24, 2021 at 4:07 pm

      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!

      Reply
      • Jeanell says

        December 24, 2021 at 4:08 pm

        Wow, sorry for the talk to text misspellings. I should have checked before I sent it. Sorry

        Reply
    9. Fiona says

      December 31, 2021 at 5:51 pm

      5 stars
      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.

      Reply
    10. Robert says

      January 09, 2022 at 10:10 pm

      5 stars
      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.

      Reply
      • SuperMel says

        January 18, 2022 at 8:06 pm

        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!

        Reply
    11. Jacqueline says

      January 26, 2022 at 7:23 pm

      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!

      Reply
    12. Sky Hannigan says

      February 04, 2022 at 4:00 pm

      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?

      Reply
    13. Monica J. Meerveld says

      February 05, 2022 at 9:13 am

      It sounds like you don’t understand sous vide cooking. There is no oven involved.

      Reply
    14. Taipan Lalo says

      February 06, 2022 at 2:18 pm

      How long do you think it takes to sous vide two (2) 1-inch slices of pork loin?

      Reply
      • Izzy says

        February 10, 2022 at 10:12 am

        Cook for about 5 hours instead.

        Reply
      • Deborah says

        April 12, 2022 at 5:09 pm

        that would be boneless chops, about 30-60 minutes.

        Reply

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    Hi, this is Izzy! On my blog, you will find easy and delicious recipes for the everyday home cook, with easy-to-follow instructions and step-by-step photos.

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