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.
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
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, 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!
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!!!
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!