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Sous Vide Pork Loin – Super flavorful, tender, juicy and delicious pork loin roast that comes out perfect every time!
It is no secret that my family loves pork, there are TONS of pork recipes on the blog of all different types. It is our go-to because there are a million different things you can do with it!
This Pork Loin Roast is one we have been making for years. It is super simple, with rosemary and garlic to season it. You can definitely mix up the spices to give it different flavors, but this method will make you re-think every pork loin roast you have ever had!
I first discovered sous vide cooking a few years ago, and it has quickly become a favorite for any type of protein we normally would have baked or even cooked on the stove top. Heck even Sous Vide Mashed Potatoes are the best mashed potatoes we have ever had.
You set the temperature to what you want your meat cooked to, and it never goes over. It gets exactly to that temperature, so you get an absolute perfect medium rare (or medium, or medium well, or whatever) steak or Lamb Chop or whatever you are cooking. Trust me, once you try it you will never go back.
How To Make Sous Vide Pork Loin
- Preheat the water bath using your sous vide to 140º.
- Mix together the rosemary, garlic, salt, pepper, and olive oil and generously rub all over the pork.
- Place the pork inside your plastic bag and if using a vacuum sealer, seal the bag. If you do not have a vacuum sealer, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.
- Once the water is up to temperature, place the sealed bag of pork in the water, making sure it is fully submerged.
- Cook for 2 hours and 30 minutes but you can leave it in for up to 5 hours if needed.
- Remove pork from the bag and use a paper towel to pat it dry.
- Heat oil in a large skillet over high heat. Once the oil is shimmering you know it is hot enough.
- Carefully place the pork loin roast in the pan and cook for about 30-45 seconds a side, until it is nicely browned.
- Remove from the pan and slice to serve
What Temperature Do You Sous Vide Pork At
When you sous vide pork, it is different than when you are baking it and trying to get to 145º. There is a lot of information about food safety out there, but basically when you are baking it (or cooking it in a pan etc) you need it to get to 145º for 1 second to kill the bacteria to make it safe to eat. But when you are cooking it sous vide, you are holding it at a temperature for a longer period time, which kills the bacteria and is safe to eat. So you can actually cook it at a lower temperature.
I like to set my sous vide for 140º, which you can see gives you a super juicy cut of pork. If you search, you will see a lot of recipes call for 137º. Those tend to be slightly on the pink side, but still entirely safe to eat because of the amount of time it is at that temperature.
How Long Does It Take To Sous Vide Pork Loin
Like with most sous vide recipes there is a range that you can leave it in the water bath and have it be safe and good to eat. For a pork loin you can go anywhere from 2 1/2 hours to 5 hours. This means it is safe to eat and ready at 2 1/2 hours, but you can leave it in there and it will still be good up to 5 hours. Any longer than that, and the meat will start to break down and the texture will change.
Is Pork Loin The Same As Pork Tenderloin
The short answer is no, they are not the same cut of meat. If you have a pork tenderloin you can follow this Sous Vide Pork Tenderloin recipes (same method, just the times are shorter because the meat is much thinner).
Long answer – Pork Tenderloin is a long and narrow cut of the pig that comes from along the backbone. It is very tender and has a strong pork flavor. A Pork Loin is a wider, flatter, and much larger cut of meat. Sometimes you will see it sold on the bone. It is a tender and more mild tasting cut of meat.
Can You Sous Vide Frozen Pork Loin
Yes, sous vide cooking is very frozen meat friendly. You can just add an extra 60 minutes to your cook time. Follow the exact same process and seasoning on the meat, just cook for a little longer.
Sous Vide Tips
- Searing the pork loin after it comes out of the sous vide bath gives it great taste and texture. Make sure to pat the meat dry with a paper towel before adding it to a hot pan or it will not sear well in the oil.
- Make sure the oil is hot when you go to sear the meat. Your meat is already cooked to the desired temp, so the longer it sits in the pan the more done it gets. To minimize the time in the pan, it should be hot and the oil should be shimmering before you add it to the pan.
- Season well. You can mix up the seasoning on a pork roast a million different ways, just make sure to season generously so it really flavors the meat.
- If you don’t have a lid for your sous vide bath, you can use a cookie sheet or pot lid. Covering the water bath means you lose less water while it is cooking, so you won’t have to worry about adding more. You also won’t lose as much heat as the meat cooks.
More Delicious Pork Dinner Recipes
- Slow Cooker Pork Roast
- Smothered Pork Chops
- Baked Pork Chops
- Gyoza (Japanese Style Pork Dumplings)
- Pork Lo Mein
- Pork Adobo
Sous Vide Pork Loin
Ingredients
- 1 pork loin roast, 3-4 pounds
- 6 cloves garlic, minced
- 1 Tablespoon dried rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 Tablespoons olive oil
- 1 Tablespoon vegetable or avocado oil
Instructions
- Preheat the water bath using your sous vide to 140º
- Season pork with salt and pepper on all sides.
- Mix together the rosemary, garlic, and olive oil and generously rub all over the pork.
- Place the pork inside your plastic bag and if using a vacuum sealer, seal the bag. If you do not have a vacuum sealer, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.
- Once the water is up to temperature, place the sealed bag of pork in the water, making sure it is fully submerged.
- Cook for 2 hours and 30 minutes (you can leave it cooking for up to 5 hours and still have it be good)
- Remove pork from the bag and use a paper towel to pat it dry.
- Heat oil in a large skillet over high heat. Once the oil is shimmering you know it is hot enough.
- Carefully place the pork loin in the pan and cook for about 30-45 seconds a side, until it is nicely browned.
- Remove from the pan and slice to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This sous vide pork loin sounds incredibly delicious! I can’t wait to try it!
My family would really enjoy this!! Its amazing!
This recipe would be nice to make for a (small) get-together. Will have to bookmark it!
Sounds like a delicious dinner idea! I need to make this for Sunday dinner!
This looks so delicious and tasty! My family is going to love this recipe! So excited!
This is so good and delish! Thank you so much for the recipe!
I am always up for a delicious pork recipe! This one is calling my name!
I’ll be making the pork tenderloin tonight. Your ‘jump button’ and scrolling are easy to do. I usually ‘speed read’ large recipe blogs because I’ve been cooking a long time.