This Sous Vide Pork Loin is by far the best way to cook a pork loin roast, resulting in a tender and juicy dinner.
Simply season, sous vide, and sear the pork loin for the most delicious and flavorful pork loin! Results are guaranteed every time!
Goodbye, tough, flavorless pork loin! My children were never fans of pork until I discovered the sous vide method.
It precisely cooks the pork to the desired temperature, resulting in unparalleled tender and moist meat that is full of flavor.
Sous Vide Pork Chops, Sous Vide Pork Carnitas, and this Sous Vide Pork Loin recipe are among my favorites.
WHAT’S SOUS VIDE?
Sous vide is a French cooking technique in which food is vacuum-sealed in a bag and then cooked at a precise temperature in a warm water bath for an extended period of time.
It’s a foolproof method for achieving perfect doneness.
BENEFITS OF SOUS VIDE COOKING:
There are two major advantages to doing so. First and foremost, your meat cooks to the desired temperature effortlessly and consistently.
Second, once cooked, you can leave it at the desired temperature for an extended period of time.
Assume you’re throwing a party and your guests are running late, or you’re staying out for happy hour a little longer than planned.
You don’t need to be concerned! Your meat will remain perfectly cooked for another hour, two, three, or even longer.
PORK LOIN VS. PORK TENDERLOIN:
Pork loin and pork tenderloin are two distinct meat cuts. Pork loin is wider and thicker, and it comes from the animal’s back.
It can have either bone-in or boneless meat. Pork tenderloin, on the other hand, is a long, narrow, boneless cut that runs along the backbone.
INGREDIENTS YOU’LL NEED:
- Pork Loin Roast: Select the appropriate size pork loin for this recipe. If you don’t have a vacuum sealer and must use a zip-loc bag, buy a smaller pork loin that will fit in the bag. Alternatively, to accommodate the bag, cut the roast into two pieces.
- Garlic Powder: Gives this dish complexity and a deep, rich flavor.
- Paprika: It adds a beautiful color to the dish as well as a sweet peppery flavor. I used regular paprika, but smoked paprika can be used for a smoky flavor.
- I used kosher salt, but you can use table salt or sea salt instead.
- Pepper: The best pepper is freshly ground black pepper.
- Fresh rosemary sprigs were used as optional herbs. Thyme is also effective.
- After sous vide cooking, olive oil helps caramelize the surface of the pork loin in the skillet.
HOW TO SOUS VIDE PORK LOIN ROAST?
- Set the Sous Vide Precision Cooker to 140°F (60°C) to pre-heat the sous vide machine.
- To make the dry rub seasoning, combine garlic powder, paprika, salt, and pepper in a mixing bowl.
- Season the pork loin by rubbing it with the seasoning.
- Place the seasoned roast in a zip-lock bag and vacuum-seal it (or vacuum-sealer). Using the water displacement technique, seal the bag.
- Sous vide cook pork loin: Place the bag in the warm water bath of a sous vide machine and cook for 3 hours. Remove the bag from the water when the timer goes off.
- Finish by removing the roast from the bag and patting it dry with paper towels. Sear for 1-2 minutes per side, just long enough to caramelize the outside. If necessary, season with more salt and pepper. Serve by slicing against the grain.
HOW TO FINISH THE DISH?
There are several methods for finishing sous vide meat. It’s delicious on its own; simply slice and serve with potatoes and vegetables, or on top of a salad (with feta and yogurt dressing, YUM!).
The other option is to brown it for a more appealing finish and flavor. This can be done in a hot pan (quickly to avoid overcooking) or on a preheated grill or BBQ.
I gave it some appetizing grill marks on my grill preheated to its hottest setting (approx 600’F) for this presentation. I then topped it with some of my homemade blackberry BBQ sauce.
You can also brush the sauce on directly while grilling and allow it to become sticky. I didn’t want to hide what it looked like for demonstration purposes, so I served the sauce underneath, and it was a hit.
SOUS VIDE PORK LOIN SEASONING:
The dry rub adds flavor and tenderizes the pork loin. This simple seasoning, made with only a few ingredients you probably already have on hand, appeals to me.
It is not necessary to brine it. It is critical to generously season your roast before cooking it in the sous vide machine.
SOUS VIDE PORK LOIN TEMPERATURE:
Because I prefer my pork loin medium-rare, I set the sous vide machine to 140°F/60°C. If you want to try another doneness, refer to the chart below:
|Pork Loin Doneness||Temperature||Texture|
|Medium Rare||130°F||Buttery tender and very juicy|
|Medium||140°F||Tender and very juicy|
|Medium Well||150°F||Firm and moderately juicy|
|Well Done||160°F||Firm and slightly dry|
HOW LONG DOES IT TAKE TO SOUS VIDE PORK LOIN?
As with most sous vide recipes, there is a range of time that you can leave it in the water bath and it will be safe to eat.
You can cook a pork loin for anywhere from 2 1/2 to 5 hours.
This means it is safe to eat and ready in 2 1/2 hours, but you can leave it in there for up to 5 hours. Any longer, and the meat will begin to degrade and the texture will change.
CAN YOU SOUS VIDE FROZEN PORK LOIN?
Yes, sous vide cooking works well with frozen meat. Simply add an extra 60 minutes to your cooking time.
Repeat the process and seasoning on the meat, but cook it for a little longer.
SOUS VIDE TIPS:
- Searing the pork loin after it has emerged from the sous vide bath enhances its flavor and texture. If you don’t pat the meat dry with a paper towel before putting it in a hot pan, it won’t sear well in the oil.
- When you go to sear the meat, make sure the oil is hot. Because your meat has already been cooked to the desired temperature, the longer it sits in the pan, the more done it becomes. To reduce the amount of time spent in the pan, it should be hot and the oil should be shimmering before you add it.
- Season to taste. Seasoning a pork roast can be done in a million different ways; just make sure to season generously so that it really flavors the meat.
- If you don’t have a lid for your sous vide bath, a cookie sheet or pot lid will suffice. When you cover the water bath, you lose less water while it cooks, so you won’t have to add any more. You will also lose less heat as the meat cooks.
Frequently Asked Questions
So, while it’s certainly difficult to overcook your food when using sous vide, to say it’s impossible is a bit of an exaggeration. Just keep in mind that, while you can’t technically ‘overcook’ your food, the quality may suffer if it’s left to cook for much longer than recommended.
Although the names are nearly identical, pork loin and pork tenderloin are distinct cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat derived from the muscle that runs along the backbone of the animal. A pork loin is a wider and flatter cut of meat that can be boneless or bone-in.
You can sous vide pork at a variety of temperatures, and it is safe as long as it is cooked around 130°F (54.4°C), but most people prefer their pork cooked higher than 135°F (57.2°C). From a safety standpoint, 135°F (57.2°C) is just as safe as 165°F (73.8°C) as long as you cook it long enough to pasteurize it.
Longer cooking times can be used to tenderize less tender sous vide cuts, such as sous vide blade chops or sous vide rib chops. Sous vide cooking of pork chops is a fairly forgiving process, so an extra few hours won’t make much of a difference in the taste of the final dish.