Succulent, fork-tender pork loin roast is easier to make than you think with this easy sous vide method. This sous vide pork loin recipe is infused with rosemary and garlic flavor from cooking it in a water bath. Then, it’s seared to add texture, lock in flavor, and sliced for juicy perfection with minimal effort.
Table of Contents
In this recipe:
When it comes to juicy, mouthwatering pork recipes, it’s hard to top the sous vide method. This science-backed cooking method allows the pork to cook perfectly to 145 degrees F, the perfect cooking temperature for pork.
What is a pork loin?
Not be be confused with pork tenderloin, a pork loin is a cut from the back of the pig, prized for its tenderness and mild flavor. Pork loin roasts are versatile. They can be prepared as a whole roast, cut into chops, or even sliced into thin strips for stir-frying.
Our sous vide pork loin recipe brings out exceptional tenderness and flavor. But pork loin is also great for other low and slow cooking methods like smoked pork loin for a deep, aromatic taste or classic pork loin roast to achieve a perfect balance of juiciness and texture. Each of these methods offers a unique way to savor the subtle taste of pork loin, giving you a delicious meal regardless of your cooking choice. But…
Why cook a pork loin in the sous vide?
Cooking pork loins using the sous vide offers several advantages over traditional roast cooking methods. Precise temperature control of the water bath allows the pork to cook exactly to the ideal level of doneness to ensure it turns out moist and tender every time. Additionally, the gentle heat of the water bath evenly cooks the meat while retaining moisture for a perfect piece of meat.
Although sous vide cooking can sound intimidating, it’s easy once you get the hang of it. Check out our favorite sous vide equipment for getting perfect doneness and stress-free cooking with minimal supervision on whatever we’re cooking.
Ingredients for Sous Vide Pork Loin
This is a basic recipe for a garlic rosemary pork loin with nothing but a few pantry staples. But it’s also the perfect starting point for using your favorite spice blends and dry rubs to mix up the flavors on this recipe every time you make it.
- Boneless pork loin roast
- Kosher Salt
- Freshly ground black Pepper
- Fresh Rosemary Sprigs
- Whole Garlic Cloves
How to cook a sous vide pork loin
When using a sous vide cooker, it’s important to know that the temperature you set your immersion circulator to is the desired temperature you want your food cooked to.
Sous Vide the Pork
Prep the pork by removing it from the package and patting it dry with paper towels. If your roast has a thick fat cap (over 1/2″) you may want to trim it 1/4″, depending on your family’s preference.
Then, score the fat cap by drawing lines with the tip of a sharp knife about 1/4″ into the fat layer. Rotate the roast and repeat, creating a crosshatch pattern. Next, liberally season the whole roast with kosher salt.
Next, add the pork loin roast to a large vacuum seal bag, making sure there is enough room to seal the bag with a vacuum sealer. Add the rosemary and garlic and remove the air, sealing the sous vide bag. We love our FoodSaver for making quick work of this.
Meanwhile, preheat a water bath with your sous vide machine to 140 degrees F. When the water has come to temperature, slowly add the pork roast, making sure there are no leaks in the bag. We weigh our food down with a mesh anchor when cooking to avoid it floating to the top and cooking unevenly.
Sous vide the pork loin for 4 hours, then carefully remove the bag from the water bath.
Sear and Serve
Allow the pork loin to rest 10 minutes in the bag before opening it up and patting it dry. Meanwhile, preheat a large cast iron skillet over medium-high heat.
When the skillet is just smoking, place the pork, fat side down in the skillet for a quick sear. The fat will immediately start to sizzle. Brown the fat cap for 5 to 7 minutes until golden.
As the fat cap sears, the fat will render. Add the garlic and rosemary to the pan in the drippings. Using a spoon, ladle the fat over the top of the pork.
Then flip the pork and brown all other sides, 3 to 4 minutes.
Carefully remove the sous vide pork roast from the skillet with long tongs. Top with compound butter to melt over the top for extra flavor and slice into 1/2″ thick portions. Sprinkle with a pinch of salt and pepper and freshly minced parsley, and serve hot.
Girl Carnivore Expert Recipe Tips
- Always use a digital meat thermometer to check the internal temp at the thickest part of the roast to guarantee it’s cooked through. Pork is safe to eat at 145 degrees F, according to the USDA. If the pork is not 140 F degrees in the center when you remove it from the water bath, reseal it in a new bag and continue cooking it for another hour. The thickness and size of your pork loin will determine how long the roast needs in the sous vide water bath.
- For a more pleasing presentation, secure your pork roast with butcher’s twine every 1 to 2 inches for a more round shape when sliced and served.
- We recommend a vacuum-sealed bag and a vacuum sealer over a Ziploc bag or freezer bag as the most foolproof way to avoid any leaks.
- Use pan drippings to make a mustard cream sauce. Once your pork has been removed from the pan, drain the fat and create a delicious pan sauce with the fond.
What to serve with sous vide pork
This pork loin recipe is perfect with your favorite side dishes like creamed spinach, Brussels sprouts au gratin, baked potatoes, and even smoked cabbage and quick air fryer vegetables if you’re pairing it with the mustard sauce.
Wine Pairing:
We pair our pork loin with light red wines like Pinot Noir or an oaky yet buttery white wine like a Chardonnay.
Leftovers and Reheating
Wrap any leftover pork tightly in aluminum foil and, when cooled, store in the fridge for up to 3 to 4 days.
To reheat, slice off what you need and wrap the slices in foil. Preheat the oven to 325°F and place the foil-wrapped slices in the oven to reheat for 10 to 15 minutes, until heated through.
More Juicy Pork Recipes
Recipes With Pork
Stuffed Pork Loin
Recipes With Pork
Sous Vide Pork Tenderloin
Recipes With Pork
Grilled Ground Pork Burgers with Hatch Chiles
Recipes With Pork
Easy Dutch Oven Carnitas
It’s easy to get fork-tender and super juicy results by leveraging the precision of sous vide cooking. The moisture-retention and flavor infusion with this simple sous vide pork loin roast recipe will have friends, family, and even your in-laws raving. And will have you feeling like a master chef in your own kitchen.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Sous Vide Pork Loin Roast Recipe
Recommended Equipment
Ingredients
- 4 lbs Boneless pork loin roast
- 1 tbsp Kosher Salt
- 1 tsp Freshly ground black Pepper
- 2 Fresh Rosemary Sprigs
- 5 Whole Garlic Cloves divided
Instructions
Prep the pork
- Remove the pork from the package and pat dry with paper towels.
- Trim fat cap, if over 1/2" thick with a sharp knife, leaving 1/4" layer of fat.
- Score the fat, using a sharp knife to create a crosshatch pattern.
- Season the roast liberally on all sides with salt.
- Place the roast in a vacuum seal bag and add 3 smashed garlic cloves and a sprig of fresh rosemary.
- Seal the bag by removing all of the air and sealing the bag shut.
Sous Vide the Pork
- Preheat a water bath to 140 degrees F with an immersion circulator.
- When the water has come to temperature, slowly add the pork roast to the water bath, making sure there are no leaks in the bag.
- Allow the pork loin to cook in the sous vide water bath for 4 hours then carefully remove the bag.
Sear the pork loin
- Allow the pork loin to rest 10 minutes in the bag.
- Remove the pork roast from the bag and pat it dry.
- Meanwhile, preheat a large cast iron skillet over medium-high heat.
- When the skillet is just smoking, place the pork, fat side down in the skillet.
- Brown the fat cap for 5 to 7 minutes, until golden.
- Add the garlic and rosemary to the pan in the drippings.
- Using a spoon, ladle the fragrant garlic and rosemary fat drippings over the top of the pork.
- Then, using long tongs flip the pork and brown all other sides, 3 to 4 minutes.
Serve
- Carefully transfer the sous vide pork loin to a clean cutting board with long tongs.
- Top with compound butter and rest the meat 5 minutes before slicing into 1/2" thick portions.
- Sprinkle with a pinch of salt and pepper and freshly minced parsley, and serve hot.
Notes
- Always use a digital meat thermometer to check the internal temp at the thickest part of the roast to guarantee its cooked through. Pork is safe to eat at 145 degrees F according to the USDA. If the pork is not 140 degrees in the center when you remove it from the water-bath, reseal it in a new bag and continue cooking it for another hour. The thickness and size of your pork loin will determine how long the roast needs int he sous vide water bath.
- For a more pleasing presentation, secure your pork roast with butchers twine every 1 to 2 inches for a more round shape when sliced and served.
- Use pan drippings to make mustard cream sauce. Once your pork has been remove from the pan, drain the fat and create a delicious pan sauce with the fond.
- If you do not have a large cast iron skillet, you can also brown the pork under the broiler on a baking sheet lined with foil before slicing to serve.
Nutrition
Bookmark this recipe now!
Recipe FAQS
The weight and thickness of your roast will determine the cooking time. Sous vide times will vary. We cook a 3-pound pork roast at 140 degrees for 3 to 4 hours.
Pork is safe to eat at 145°F, according to the USDA. With our method, we sous vide the pork at 140 degrees F, then sear it. After it is rested, before it is served, check to make sure the internal temperature has reached 145 degrees F with an instant-read meat thermometer.
Yes, you can sous vide pork loin. We recommend sous vide pork loin for an easy hands-off cooking method with awesome results like what we show in the recipe card.
Been cooking pork loin like this now for a few years. With a big (4lb) roast, I usually sous vide and then freeze half for later. I use a Dorie Greenspan recipe to cook though. Usually cool overnight and then cook with apples, siracha, bourbon and onions in cast iron skillet for maybe
15 min. , then warm in hot over for another 20, sear under broiler for 5 min. or so. Cross hatch pattern looks good.
I need to make better use of sous vide.
I’ve been on a kick lately 😉
The juiciest, most velvety, most melting your mouth pork I’ve ever had.
Don’t forget, I’m looking for your recommendations on sous vide equipment. My neighbor is tired of letting me borrow his!!!
Promise! its on our (long) list of things to add to the site. keep the recommendations coming! we listen!