Discover the secrets to achieving mouthwateringSous Vide Pork Loin Roastwith our step-by-step recipe guide! Learn the art ofcooking porkloin to perfection, retaining all its juices for an unparalleled flavor explosion. This foolproof recipe ensures tender, succulent results every time, even if you’re new tosous vide cooking. Perfect for all occasions!
Table of contents
- ❤️ The Joule Sous Vide Cooker
- 🔑 Key to Success #1 – Season the Pork Well
- 🔑 Key to Success #2 – Carefully Bag the Pork
- 🔑 Key to Success #3 – Choose Your Thickness and Doneness
- 🔑 Key to Success #4 – Perfectly Seared Pork for an Amazing Finish
- 🌟 Other Sous Vide Pork Ideas and Serving Suggestions
- 📌 Get the Printable Recipe for Sous Vide Pork Loin Roast
Are you tired of serving dry, flavorless pork loin roasts that leave your taste buds longing for more?
If so, get ready to uncover thebest wayto cook a pork loin roast that will transform your dinner into a mouthwatering sensation.
Picture this: pork that is succulent, juicy, and bursting with flavor.
Sound too good to be true? Think again.
In this article, we will unlock the secrets of thesous vide methodand guide you through a step-by-step process to achieve the perfect pork loin roast.
But that’s not all – we’ll also share essential tips for seasoning, bagging, and searing your pork, ensuring a truly unforgettable dining experience.
So, get ready to impress your guests and indulge in a tender and flavorful dish that will leave everyone craving for more.
It’s time to take your pork loin roast game to a whole new level.
Disclosure – I may get a small commission for purchases made through affiliate links in this post.
❤️ The Joule Sous Vide Cooker
The Joule
I recommend the Joule Sous Vide appliance if you’re new to sous vide cooking.
It has a fantastic app that you can download that will help guide you through the cooking process for pretty much anything you’d like to cook.
You set the temperature and cook time within the app then your food will be cooked precisely at temperature until the app tells you that it is cooked.
After your food is cooked, you can leave it for up to 2 hours in most cases, and your food will still be perfect.
You will also need a sous vide container or a large stockpot to use as a cooking vessel.
I always use a large stockpot because I like to buy things that pull double-duty in my kitchen.
I don’t have a lot of space to store items that I won’t use very often.
Whichever container you choose, be sure to put it on a heat-proof surface because it will get hot while your food is cooking.
🔑 Key to Success #1 – Season the Pork Well
The first key to achieving a perfectly cooked pork loin roast is to season it well.
Seasoning is crucial, as it not only enhances the flavor but also ensures that every bite is packed with deliciousness.
For this recipe, an ideal mixture includeskosher salt, freshly groundblack pepper,garlic powder, and paprika.
While you can also include other spices, such asbrown sugar, sage, thyme, or evenDijon mustard, to suit your preference, this is what I use for my go-to pork seasoning blend.
To start with, pat the pork dry withpaper towelsthen rub the seasoning mixture onto the entire pork loin roast before heating aheavy skilletovermedium-high heat.
Once hot, drizzle alittle bitofolive oilthen proceed to add the pork roast to sear it.
Give the pork aquick searfor just a minute or two on each side until the pork roast is completely browned on all sides.
Searing the meat enhances the flavor; however, if you prefer not to sear the meat, it is still possible to proceed with the recipe without this step.
To further enhance the flavor, you can also let the seasoned pork loin roast sit in the refrigerator for a couple of hours or even overnight.
This allows the flavors to meld together and permeate the meat, resulting in a more intense and well-rounded taste.
🔑 Key to Success #2 – Carefully Bag the Pork
When it comes to bagging your pork loin roast, there are a few important considerations to keep in mind.
First and foremost, you’ll want to ensure that you are using high-qualityvacuum seal bagsspecifically designed for asous vide machine, if possible.
These bags are typically made from durable, BPA-free plastic that can withstand the high temperatures involved in thecooking process.
AZiploc bagor similar zip-topplastic bagcan work in a pinch as well.
Before placing your seasoned pork loin roast into the bag, it’s important to remove asmuch airas possible to create a tight seal.
This can be achieved by using aFoodsaver vacuum sealer machine, which sucks out the air from the bag, leaving your pork loin roast in close contact with its own flavorful juices.
If you don’t have a vacuum sealer, don’t worry.
You can also use thewater displacement method, where you partially seal thesous vide bagand then lower it into a container of water, allowing the pressure to push out the air before sealing it completely.
Another tip to keep in mind is to avoid overcrowding the bags. It’s best to place onepiece of meatper bag to ensure even cooking andflavorful pork roast.
If you need to cook multiple pork loin roasts, simply use multiple bags.
Once your pork loin roast is securely sealed in the bag, it’s ready to be cooked to perfection in thesous vide water bath.
Thevacuum-sealed bagnot only helps to seal in the flavors, but it also prevents moisture loss, resulting in a juicy and tender pork loin roast.
🔑 Key to Success #3 – Choose Your Thickness and Doneness
Sous vide cookingis a precise and foolproof method of preparing pork loin roast that guarantees moist and perfectly cooked meat without any guesswork.
The National Pork Board recommends that you cook pork until it reaches an internal temperature between 145 degrees F (medium rare) and 160 degrees F (medium) for best results.
To achieve optimal results, it is recommended that the precision temperature be set to 144degrees F, which results in a tender and slightlypink porkloin roast.
However, if you prefer pork without any pink, a temperature of 150degrees For slightly higher should be used.
The cook time of the pork loin roast depends on its thickness.
For instance, for a 2-inch thick pork loin roast, the recommended cook time is 1 hour and 30 minutes, while a 3-inch thick roast requires 3 hours ofcooking time.
For a 4-inch thick pork loin roast, the cook time should be approximately 5 hours.
To ensure that your pork loin roast is cooked to the desired level of tenderness, do not hesitate to adjust the suggested cook times according to your needs.
One of the most significant advantages ofsous vide cookingis its flexibility, which eliminates the possibility of over or undercooking meat.
Even if you exceed the minimum cook time by up to two hours, your pork loin roast will remain at the same temperature and be perfectly cooked.
This feature is unique tosous vide cooksand enables you to prepare your pork loin roast with confidence and ease.
In addition to producing juicy meat with minimal effort,sous vide cookingalso offers the added benefit of freeing up your oven and other appliances.
This is especially valuable when cooking for large groups or organizing dinner parties, as it allows you to prepare your pork loin roast in advance and spend more time entertaining your guests.
🔑 Key to Success #4 – Perfectly Seared Pork for an Amazing Finish
A beautifully seared pork loin roast not only adds a delicious crust but also enhances the overall appearance and flavor of the dish.
By following a few simple steps, you can elevate yoursous vide pork loin roastto a new level of culinary excellence.
Before you begin searing, make sure to pat the surface of the pork loin roast dry with a paper towel.
This step is crucial because any moisture on the surface will hinder the development of a nice crust.
Moisture creates steam, and steam is the enemy of browning.
So, take a moment to ensure that your pork loin roast is completely dry.
Next, heat acast ironskillet overmedium-high heatand add a small amount of oil with a high smoke point, such asolive oilor grapeseed oil.
Let the oil heat up until it shimmers, indicating that it’s hot enough for searing.
Gently place the pork loin roast into thehot pan, making sure not to overcrowd the pan.
If you are cooking a larger roast, you may need to sear it in batches to ensure even browning.
Once the pork loin roast is in the skillet, let it sear undisturbed for a few minutes on each side.
This allows a golden-brown crust to develop, adding depth and complexity to the flavors.
Use tongs to carefully flip the roast, ensuring that all sides are evenly seared.
The goal here is not to cook the pork loin roast through, but rather to create that caramelized exterior that will give your dish an irresistible texture and taste.
If you want to take the searing process to another level, consider adding some aromatics to the skillet.
Garlic cloves,fresh herbslike rosemary or thyme, or even a pat of butter can infuse the seared crust with additional flavors.
Simply place the aromatics in the pan alongside the pork loin roast and let them sizzle and release their fragrant oils.
Once the searing process is complete, remove the pork loin roast from the skillet and let it rest for a few minutes.
This resting period allows the juices to redistribute within the meat, ensuring a moist and succulent result.
After the brief rest, it’s time to slice and serve your perfectly searedsous vide pork loin roast.
🌟 Other Sous Vide Pork Ideas and Serving Suggestions
Now that you’ve mastered the art of searing a pork loin roast, you may be wondering what other delicious sous vide pork dishes you can explore.
From tender sous vide pork tenderloin and juicysous vide pork chopstofrozen pork tenderloin, succulent pork butt, and even crispy bacon, the possibilities are endless.
So, let your culinary creativity soar and experiment with these other sous vide pork ideas for a truly mouthwatering experience.
Pork tenderloin is a lean and tender cut that is perfect forsous vide cooking.
By cooking it at a precise temperature for a longer period of time, you can ensure a juicy and flavorful result.
Just like with the pork loin roast, yoursous vide pork tenderloin recipewill suggest that you sear the tenderloin after cooking to add a nice crust and enhance the overall texture.
If you’re in the mood for some juicy pork chops,sous vide cookingis the way to go.
By cooking the chops sous vide, you can achieve an even doneness throughout the meat, resulting in a tender and moist bite every time.
Whether you prefer bone-in or boneless chops, thesous vide methodwill elevate them to new heights of deliciousness.
Frozen pork tenderloincan also be cooked sous vide, making it a convenient option for those times when you forget to defrost your meat.
Simply adjust thecooking timeto accommodate the frozen state of the meat and let the sous vide magic do its work.
The end result will be a perfectly cooked and tender pork tenderloin, ready to be enjoyed.
For a rich and flavorful pork experience, consider trying sous vide pork butt.
This cut, also known as pork shoulder, is known for its marbling and tenderness when cooked low and slow.
By using thesous vide method, you can ensure that the pork butt is cooked to perfection, resulting in succulent and melt-in-your-mouth pulled pork.
With these other sous vide pork ideas, your culinary adventures are just beginning.
📌 Get the Printable Recipe for Sous Vide Pork Loin Roast
Save this Sous Vide Pork Loin Roast recipe to your favorite Sous Vide board or your Pork Dinners board.
Sous Vide Pork Loin Roast
Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Sous Vide Pork Loin Roastis a great recipe to try if you're new tosous vide cooking. The pork turns out so tender and juicy everysingle timebecause it's cooked at a precise temperature. It's virtually impossible to mess up if you follow these keys to success.
Ingredients
- 5-6 pound pork loin roast, boneless
- 1 Tbsp olive oil
- 2 Tbsp butter
Pork Dry Rub
- 1 Tbsp kosher salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 2 tsp smoked paprika
Instructions
- In small bowl, mix up the spice rub - salt,black pepper,garlic powder, and smoked paprika. Pat the pork dry using a paper towel then rub the spices into the meat.
- Heat theolive oilin large skillet overmedium-high heatand sear the pork until it is browned on all sides, about 3-5 minutes per side.
- Transfer the seared pork loin to a large Foodsaver bag or a large zip-topplastic bag. Remove all air from bag using a vacuum sealer or thewater displacement method.
- Fill a large stockpot or sous vide container 3/4 full of water. Place on heat-proof surface and add immersion circulation (sous vide cooker.)
- Heat water to temperature based on your preferred doneness for your pork. (131degrees F= rare, 136degrees F= medium-rare, 144degrees F= medium, 149degrees F= medium-well, 158degrees F= well done). I like 144 degrees for pork.
- When the water is heated, lower eachplastic baginto the water making sure the meat is fully submerged. Fold top of bag over the side of the stockpot. Clip bag to the side, if needed.
- Set timer for cook time. Cook time depends on thickness of your pork. (2-inches = 1 hour 30 minutes, 3-inches = 3 hours, 4-inches = 5 hours).
- After cook time is finished, remove bags from sous vide and remove pork from bag. Preheatheavy skilletover high heat. Place 1 Tbsp butter orolive oilin skillet then sear pork 1 minute on each side.
- Let pork roast rest 10 minutes before slicing and serving.
Notes
Cooking times from frozen:
2-inches = 2hour 30 minutes
3-inches = 4 hours 30 minutes
4-inches = 7 hours 30 minutes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Breville Joule Sous Vide, 1100 Watts, White Body, Stainless Steel Cap & Base
For Joule, Holds itself Open (Patented) Use Both Hands to Manage Food: Fits Up To 11" Pot, No Special Container Needed, Silicone
Cooks Standard Classic stockpot, 20 Quart, Stainless Steel
FoodSaver V4840 2-in-1 Vacuum Sealer Machine with Automatic Bag Detection and Starter Kit | Safety Certified | Silver
100 Quart Sized Pre-Cut Vacuum Seal Food Storage Bags. For use in all home vacuum sealing systems including FoodSaver. By EZVac. Great for Sous Vide.
Rubbermaid Commercial Products Plastic Space Saving Square Food Storage Container For Kitchen/Sous Vide/Food Prep, 12 Quart, Clear (FG631200CLR)
Nutrition Information:
Yield: 10Serving Size: 1 grams
Amount Per Serving:Calories: 559Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 224mgSodium: 522mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 72g
Nutrition Information Provided For Educational and Informational Purposes Only.
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