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! #SousVidePorkLoin #SousVidePorkLoinRoast

5 from 9 votes

Sous Vide Pork Loin Roast Recipe

You'll love this Sous Vide Pork Loin recipe: tender, juicy, easy to make and completely stress-free! Serve it with mashed potatoes and vegetables for an impressive Sunday roast or holiday dinner!

Prep Time10

Cook Time3

Total Time3 10

Course: Dinner

Cuisine: French

Keyword: Sous Vide Pork Loin, Sous Vide Pork Loin Roast

Servings:

Author: Izzy

Equipment

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