5 from 27 votes
Sous Vide Pork Loin Roast Recipe
This sous vide pork loin roast delivers tender and evenly cooked pork flavored with a dry rub of paprika, garlic powder, salt, and pepper. Cooking it slowly at 140°F for three hours results in juicy meat with a pleasant firmness. A final sear creates a flavorful crust. This recipe is useful for preparing pork to consistent doneness with minimal effort.
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings:
6
Calories:
326 kcal
Course:
Dinner
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 326
% 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.