Tender and Juicy Sous Vide Pork Loin
on Dec 05, 2023
This Sous Vide Pork Loin is hands down the BEST way to cook pork loin roast, turning this lean and affordable cut to a perfectly tender and moist meat. The recipe is so easy – simply season, sous vide, and sear, and you’ll get the juiciest and evenly-cooked pork loin! Guaranteed results EVERY TIME!
When I want to make an elegant but budget-friendly Sunday roast for family gatherings or holiday dinners, I often cook this succulent sous vide pork loin roast to “wow” my guests. Look at the photo above to see how JUICY it is! I like to serve it with mashed potatoes, mixed vegetables and apple sauce on the side.
Watch Sous Vide Pork Loin Recipe Video
Related: I also love cooking pork chops and pork shoulders with my sous vide circulator.
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. Try it once, you’ll never cook your pork loin any other way!
Say goodbye to tough and flavorless pork loin! My kids never liked pork loin until I discovered the sous vide method. By sealing the pork loin in a vacuum-sealed bag, the natural juices and flavors are preserved. In addition, it cooks the pork to the targeted temperature precisely, resulting in unparalleled tender and moist meat that’s full of flavor. This recipe is impossible to fail!
Sous Vide Pork Loin Recipe Ingredients
- Pork Loin Roast: If your pork loin is too big to fit into one bag, cut the roast into two pieces and use two bags. Note: This recipe works for pork tenderloin too.
- Dry Rub: This simple dry rub is made of garlic powder, paprika, salt and pepper.
- Optional Herbs: Rosemary or thyme for aromatic flavor.
- Olive Oil helps caramelize the surface of the meat.
In addition, you’ll also need a Sous Vide Immersion Circulator, skillet, and a large pot for this recipe.
You don’t have to use a vacuum sealer. You can use a regular zip-loc bag to vacuum-seal the bag using the “water displacement method”. Add your food to a ziploc bag and slowly place the bag into the water. Make sure everything below the zipline is covered by water. Then seal the rest of the bag.
To Make the Perfect Sous Vide Pork Loin We Have a Few Tips
This recipe is so easy with only 3 simple steps: season, sous vide, and sear:
Tip #1: Season generously with your favorite seasoning. Then vacuum seal the meat.
Tip #2: Set your sous vide machine to 140°F (60°C). This is my favorite temperature to cook pork loin. Ensure the pork is completely submerged in the water for even cooking.
Tip #3: After sous vide cooking, your pork loin is fully cooked, but it’s not visually appealing. So I recommend giving it a quick sear for the amazing look! It’s essential that you pat dry pork loin completely for a nice sear. Add oil to the hot skillet and sear for about 1-2 minutes per side, just to caramelize the outside. Add more seasoning if needed.
How long does it take to sous vide cook pork loin?
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 your roast is larger, you may need to increase cooking time. Check after 3 hours.
- It’s ok to leave your pork in the water bath for an extra hour or two, but don’t cook it for too long as the meat can get mushy.
- If you cook it for more than 6 hours, it will become softer, but can be mushy with less flavor.
Is it safe to eat pink pork? Pork color alone is not an accurate indicator of doneness, as there can be variation from one cut to the next. Sometimes pink pork is underdone, and other times it’s perfectly fine. As long as the pork is cooked at the right temperature long enough, it’s safe to eat.
Serving Suggestions
- I love to dip my pork loin into a delicious sauce. Some favorites include honey garlic sauce, mustard sauce, apple sauce, teriyaki sauce, and balsamic vinaigrette.
- For side dishes, you can serve it with potatoes, rice, and pasta.
- Vegetables such as broccoli, cauliflower, and asparagus pair well with pork loin.
How to use leftovers: You can turn this into pulled pork and add it to tacos, sandwiches, or salads.
More Favorite Sous Vide Recipes
If you love this recipe, try one of these sous vide dinner ideas next:
Sous Vide Pork Loin Roast Recipe
Ingredients
Pork Loin
- 3 pounds 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 1/2 tablespoon of oil and the seasoning on all sides.
- Vacuum-seal the meat: Use kitchen tongs to 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. (Press out as much air as possible and seal all but one corner of the bag. Slowly place the bag into the water, and make sure everything below the zip-line is covered by water.Then seal the rest of the bag. The food is now vacuum-sealed for storage or sous vide cooking.)
- 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. Add the remaining oil to the hot skillet and sear for about 1-2 minutes per side, just to caramelize the outside. Add more seasoning if needed. Slice against the grain and serve.
Notes
- Can I sous vide frozen pork loin? Yes, you can sous vide pork loin straight from frozen. Add about 1 hour of cooking time.
- Make it ahead: You can make this 2-3 days ahead of the time. When you’re ready, simply sous vide cook for about 1 hour in the sous vide water bath at 140 F.
- Other temperatures for sous vide pork loin: I like my pork loin medium, so I set the sous vide machine to 140°F/60°C. Here are different temperatures you can try:
- 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
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
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Iโm 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.
When do you use the olive oil? On the roast, drizzled in the bag, or when searing in the pan?
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.
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
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 cookingโฆ. 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 differenceโฆ. Did you have a thermometer in the water to monitor the temp? Just did a 4.2lbs loin for 4hrs@140, (was 138 when I took it out)โฆ Threw it in the oven to broil it up a bit and it was phenomenal!!!
Thanks for a great recipe!