Sous Vide Pork Loin Roast
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Unrated
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Prep Time
15 mins
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Cook Time
2 hrs
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Cooling Time
10 mins
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Total Time
2 hrs 25 mins
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Servings
6
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Calories
347 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Pork Loin Roast
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For the juiciest and tastiest pork ever, I highly recommend you try this sous vide pork loin roast recipe. All it takes is just 4 ingredients to create this perfectly cooked pork dish.
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Ingredients
- 3 lbs pork loin boneless
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 2 tablespoon olive oil
- salt and black pepper to taste
Instructions
- Pat the piece of meat dry with paper towels.
- In a small bowl, mix garlic powder, Italian seasoning, salt, and pepper. This will be your dry rub.
- Rub the spice mixture all over the boneless pork loin, making sure it's evenly coated.
- For great flavor, you can put the seasoned pork loin in the fridge for 1-2 hours or overnight to allow the spices to penetrate.
- Place the seasoned pork in a resealable bag or vacuum-seal bag. If you don't have a vacuum sealer, use the water displacement method: Partially seal the bag, leaving one corner unsealed, and then slowly lower the bag into a container of water, allowing the water to push out the air. Once most of the air is removed, seal your bag completely.
- Preheat the sous vide machine using an immersion circulator to 140°F and then submerge the sealed bag in the preheated sous vide water bath. Cook the pork for a cooking time of 2-5 hours. Sous vide cooking times can be adjusted based on your preferred doneness. I sometimes place a plate or bowl on top of the bag to keep it from floating during the cooking process.
- Timing: Medium-Rare 135°F (57°C) 2 to 5 hours, Medium 140°F (60°C) 2 to 5 hours (recommended), Medium-Well 145°F (63°C) 2 to 5 hours, Well Done 150°F (66°C) 2 to 5 hours.
- Once the pork loin is done, carefully remove it from the sous vide bath and pat it dry with paper towels to remove excess moisture.
- Heat a heavy skillet or grill pan over medium-high heat and then give the pork loin a quick sear on all sides for 1-2 minutes per side or until a golden crust forms. Searing it on a hot pan adds a delicious caramelized flavor to the exterior of the meat.
- Let the pork rest for a few minutes before slicing. This will allow the juices to redistribute throughout the meat.
- Slice the sous vide pork roast into desired portions, serve, and enjoy!
Notes
- If you don’t have a vacuum sealer, don’t worry! Seal a zipper bag and leave one corner unsealed. Slowly submerge it into the water bath, allowing the water to push out the air. Seal completely and you’re good to go. This is known as the water displacement method.
- Make sure you have the right cut of pork if you start. You can still sous vide a pork tenderloin roast but it is a much smaller and thinner cut that is better suited for the grill.
- After you season your pork roast, you can place it in the refrigerator overnight to allow the spices to penetrate it and cook it the next day!
- Use a Ziploc Bag: If you don’t have a vacuum sealer, don’t worry! Seal a zipper bag and leave one corner unsealed. Slowly submerge it into the water bath, allowing the water to push out the air. Seal completely and you’re good to go. This is known as the water displacement method.
- Pork Loin Roast vs Pork Tenderloin: Make sure you have the right cut of pork if you start. You can still sous vide a pork tenderloin roast but it is a much smaller and thinner cut that is better suited for the grill.
- Stick it in the Fridge. After you season your pork roast, you can place it in the refrigerator overnight to allow the spices to penetrate it and cook it the next day!
Nutrition Information
Show Details
Calories
347kcal
(17%)
Carbohydrates
2g
(1%)
Protein
51g
(102%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
143mg
(48%)
Sodium
112mg
(5%)
Potassium
875mg
(25%)
Fiber
0.5g
(2%)
Sugar
0.1g
(0%)
Vitamin A
14IU
(0%)
Vitamin C
0.04mg
(0%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 2g | 1% |
| Protein | 51g | 102% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 143mg | 48% |
| Sodium | 112mg | 5% |
| Potassium | 875mg | 19% |
| Fiber | 0.5g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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