This sous vide pork loin roast is infused with flavor from garlic and rosemary then cooked in a gentle water bath until super juicy and tender before searing to finish. Served with a zippy mustard cream sauce, it becomes a delicious company-worthy meal made easy at home.
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.