Sous Vide Pork Loin Roast Recipe
User Reviews
5
Sous Vide Pork Loin Roast Recipe
Description
The Sous Vide Pork Loin Roast Recipe involves seasoning a 3-pound boneless pork loin with a dry rub containing garlic powder, paprika, salt, and pepper. The pork is sealed in a bag and cooked in a precise temperature water bath set to 140°F for 3 hours. This steady, low-temperature cooking yields tender and juicy meat uniformly cooked throughout.
After sous vide cooking, the roast is patted dry and seared in oil to develop a brown crust, adding texture and flavor contrast. The result is pork tender enough to slice easily while remaining moist.
This method accommodates different doneness preferences by adjusting the cooking temperature. This recipe also allows cooking from frozen simply by extending time by about an hour. Cooked pork loin can be prepared a few days ahead to simplify meal planning.
Ingredients
Pork Loin
- 3 pounds pork loin roast boneless
- 1 tablespoon olive oil
Dry Rub
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 1 teaspoon paprika or smoked paprika
- 1 tablespoon garlic powder
- rosemary fresh 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
- Sous vide frozen pork loin directly, adding approximately 1 hour to the cooking time.
- Cooked pork loin can be prepared 2-3 days ahead; when ready, sous vide cook for about 1 hour at 140°F to finish.
- Adjust sous vide temperature depending on preferred doneness, from 130°F for very juicy medium-rare to 160°F for well done and firmer texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 1g | 0% |
| Protein | 51g | 102% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 143mg | 48% |
| Sodium | 500mg | 21% |
| Potassium | 864mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 82IU | 2% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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