For the juiciest and tastiest pork ever, I highly recommend you try this sous vide pork loin roast recipe. All it takes is just 4 ingredients to create this perfectly cooked pork dish using the sous vide method.
This recipe calls for simple seasonings that pack a flavor punch. Garlic powder is one of my all-time favorite spices because it can really lift any dish! The Italian seasoning is a great blend of bold spices, too. This ensures that every bite is as good as the last.
If pork isn’t cooked properly, it can quickly become dry. Making pork loin sous vide is an easy way to masterfully cook pork every single time. However, pork loin roast isn’t the only protein that cooks perfectly sous vide. Try Sous Vide Tri-Tip or Chicken Thighs for more delicious recipe ideas.
Why You’ll Love This Sous Vide Pork Loin Roast Recipe
- Customizable: You are not stuck using the same spices as this recipe. Adapt it and make it your own!
- Easy Cooking Method: Sous vide ensures even precise cooking so you will never have to guess about the doneness of the pork.
- Juicy and Tender: This recipe cooks the pork loin roast to perfection. It will always be succulent and never dry.
- Full of Flavor: The combination of sous vide and pan searing gives you the best depth of flavor
Ingredients
Here are the most important ingredients to help you make a successful sous vide pork roast.
- Pork Loin Roast: These boneless cuts of pork are thick and perfect for slicing. Pork tenderloin can be used but I would skip it if possible.
- Spices: I use garlic powder and Italian seasoning for pork loin sous vide recipe. Dried thyme, rosemary, and smoked paprika are also great choices.
- Olive Oil: The oil is for searing the pork after it is cooked for a deeper flavor and a golden crust. Vegetable oil, avocado oil, or even butter works as well. Choose whatever you like best!
See the recipe card below for the full ingredient list and the exact quantities of each one.
Substitutions and Variations
- Brine the Pork: For even more tender and juicy meat, brine the pork before sous vide. Keep it simple with salt, sugar, fresh garlic, and lemon!
- Fresh Herbs: Instead of dried spices, you can use fresh herbs when you cook a pork loin roast sous vide! Fresh parsley, thyme, rosemary, and basil are my favorites.
- BBQ Rub: Use your favorite BBQ spice blend to rub on the pork loin before cooking.
- Make it Asian: Marinade the pork with soy sauce, brown sugar, garlic, or teriyaki sauce for Asian-style flavors.
- Spicy: Add a bit of chili pepper flakes, a pinch of our jalapeno powder, or smoked jalapeno powder for a bit of spice.
How to Make Sous Vide Pork Loin
This is such an easy-to-follow recipe – even if you are inexperienced in cooking sous vide.
- Pat the pork dry with paper towels.
- Combine the seasonings in a small bowl.
- Generously rub the spice mixture all over the pork loin until evenly coated.
- Place the pork into a vacuum-sealed bag and preheat the sous vide machine to 140 degrees F.
- Submerge the bag into the heated water bath. Cook for 2-5 hours, depending on your doneness preference.
- Remove the pork from the water bath and the bag. Pat it dry to remove excess moisture.
- Heat a skillet over medium-high heat. Add the olive oil and give it a minute or so to get hot. Sear all sides of the pork loin for about 1-2 minutes or until golden.
- Allow the pork to rest for a few minutes before slicing. Serve warm with your side dish of choice.
⭐️ Hint: Resting your pork loin before slicing it will allow the juices to redistribute, preventing it from becoming dry.
If you love recipes like this, you may also enjoy our sous vide pork chops or this 3 Ingredient Pork Roast in the Slow Cooker recipe!
Storage
Store leftover sous vide pork roast in an airtight container in the refrigerator for 3-4 days. It can also be placed in a resealable bag.
Leftovers can be stored in the freezer as well. Place sliced pork in a freezer-safe bag or container and save for up to 2 months.
To reheat, gently heat in a skillet on the stovetop over medium heat until warm.
Serving Suggestions
These are the top contenders for serving this yummy pork recipe.
- The possibilities are endless when it comes to sides to pair with this recipe! Cheesy Sweet Corn Casserole, Slow Cooker Brussels Sprouts and Garlic Mashed Potato Cakes for a comforting and filling meal.
- Want something lighter? I suggest Easy Coconut Ginger Rice, Skillet Roasted Broccoli, or Strawberry Spinach Salad With Goat Cheese.
- Turn the pork loin roast sous vide into Pulled Pork Fries or you can slice and use it in sandwiches, salads, stir-fries, or pasta dishes.
Tips
- Use a Ziploc Bag: If you don’t have a vacuum sealer, don’t worry! Seal a zipper bag and leave one corner unsealed. Slowly submerge it into the water bath, allowing the water to push out the air. Seal completely and you’re good to go. This is known as the water displacement method.
- Pork Loin Roast vs Pork Tenderloin: Make sure you have the right cut of pork before you start. You can still sous vide a pork tenderloin roast but it is a much smaller and thinner cut that is better suited for the grill.
- Stick it in the Fridge. After you season your pork roast, you can place it in the refrigerator overnight to allow the spices to penetrate it and cook it the next day!
FAQ
Pork loin cooked sous vide tastes great in so many different ways! Leftover pork can be sliced for sandwiches, shredded for tacos, or even added to your favorite salad.
This depends on the size of the roast and the desired doneness. It generally takes anywhere from 2-5 hours. For this recipe, I use 3 lb pork loin roast and cook it to medium doneness or an internal temperature of 140 degrees F.
I set my sous vide machine to 140 degrees F using an immersion circulator.
A gallon-sized bag if you are using a resealable bag is perfect. If using a vacuum sealer, make sure it fits snugly around the pork loin.
Yes! Confirm that the internal temperature of the pork is 140 degrees F before consuming. However, a slightly pink center is perfectly normal AND safe.
More Delicious Pork Dishes
Do you like pork dinner recipes? Here are some of my favorite pork recipes you may also like to try:
Ready to get cooking? Remember that you can print this recipe if you would like.
Sous Vide Pork Loin Roast
Equipment
- Sous Vide Machine
- Ziploc bag or vacuum-seal bag
- Iron skillet or grill pan
Ingredients
- 3 lbs pork loin boneless
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 2 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Pat the piece of meat dry with paper towels.
- In a small bowl, mix garlic powder, Italian seasoning, salt, and pepper. This will be your dry rub.
- Rub the spice mixture all over the boneless pork loin, making sure it's evenly coated.
- For great flavor, you can put the seasoned pork loin in the fridge for 1-2 hours or overnight to allow the spices to penetrate.
- Place the seasoned pork in a resealable bag or vacuum-seal bag. If you don't have a vacuum sealer, use the water displacement method: Partially seal the bag, leaving one corner unsealed, and then slowly lower the bag into a container of water, allowing the water to push out the air. Once most of the air is removed, seal your bag completely.
- Preheat the sous vide machine using an immersion circulator to 140°F and then submerge the sealed bag in the preheated sous vide water bath. Cook the pork for a cooking time of 2-5 hours. Sous vide cooking times can be adjusted based on your preferred doneness. I sometimes place a plate or bowl on top of the bag to keep it from floating during the cooking process.
- Timing: Medium-Rare 135°F (57°C) 2 to 5 hours, Medium 140°F (60°C) 2 to 5 hours (recommended), Medium-Well 145°F (63°C) 2 to 5 hours, Well Done 150°F (66°C) 2 to 5 hours.
- Once the pork loin is done, carefully remove it from the sous vide bath and pat it dry with paper towels to remove excess moisture.
- Heat a heavy skillet or grill pan over medium-high heat and then give the pork loin a quick sear on all sides for 1-2 minutes per side or until a golden crust forms. Searing it on a hot pan adds a delicious caramelized flavor to the exterior of the meat.
- Let the pork rest for a few minutes before slicing. This will allow the juices to redistribute throughout the meat.
- Slice the sous vide pork roast into desired portions, serve, and enjoy!
Notes
- Use a Ziploc Bag: If you don’t have a vacuum sealer, don’t worry! Seal a zipper bag and leave one corner unsealed. Slowly submerge it into the water bath, allowing the water to push out the air. Seal completely and you’re good to go. This is known as the water displacement method.
- Pork Loin Roast vs Pork Tenderloin: Make sure you have the right cut of pork if you start. You can still sous vide a pork tenderloin roast but it is a much smaller and thinner cut that is better suited for the grill.
- Stick it in the Fridge. After you season your pork roast, you can place it in the refrigerator overnight to allow the spices to penetrate it and cook it the next day!
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