Sous Vide Pork Loin Roast Recipe, with Time and Temp Chart

Okay, let’s talk pork. Specifically, pork loin. This cut is so lean, which makes it a bit tricky since it can easily turn a dry, flavorless hockey puck if overcooked. But don’t worry, there is a foolproof method to nail a perfectly cooked, juicy, tender pork loin every single time - sous vide. This is a cooking method where the food is submerged in a temperature-controlled water bath, meaning you can cook your pork loin to your desired doneness. Think of it as cheating, in the best possible way.

Ingredients:

• Pork loin roast, boneless, about 2-3 pounds
• 1 tablespoon olive oil or butter
• 1 tablespoon kosher salt
• 1 tablespoon fresh rosemary or thyme
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon sugar
• 1 teaspoon fresh lemon juice
• 2 cloves garlic, minced

Equipment:

• Sous vide circulator
• Large container or pot
• Vacuum sealer or zip-top bags
• Cast iron skillet
• Tongs
• Paper towels

Pork Loin vs. Pork Tenderloin: What’s the Deal?

Pork loin and tenderloin are two different cuts of meat, even though they sound quite similar. As you can tell from the name, tenderloin is more tender, longer and narrower, with most cuts weighing around 1 pound. Its tenderness makes it perfect for a quick roast, and you can check out my roasted pork tenderloin recipe. Pork loin, on the other hand, is larger, wider, and leaner, which makes it trickier to cook. That’s where sous vide comes in handy, as it helps keep pork loin juicy and tender.

How to Sous Vide Pork Loin (Step-by-Step)

Alright, let’s get down to the business. Luckily, this is a pretty straightforward process!

Step 1: Preheat. Fill your container with water and clip your sous vide immersion circulator. Set the temperature according to the time and temp chart below. I would recommend 137°F or 57°C.

Step 2: Season. Pat your pork loin dry with paper towels and trim any extra fat with a sharp knife. In a bowl, mix salt, sugar, black pepper, paprika, and garlic, then set it aside. Coat the pork with a light layer of olive oil and massage the spice mix into it.

Step 3: Seal. Place the seasoned pork loin and a fresh rosemary sprig into a vacuum seal bag, then seal it with a vacuum sealer. If you don’t have one, you can use the water displacement method to get the air out of the bag.

Step 4: Cook. Once the water is heated up, drop the sealed pork loin into the water bath and let it cook for 4 hours. You can just relax and not think about it until your INKBIRD sous vide cooker pings you through the app when it’s done.

Step 5: Sear. Remove the pork loin from the bag and collect the broth in a small bowl. Use paper towels to dry off the pork. Next, heat up a cast iron skillet with a bit of olive oil or butter and sear the roast for 1-2 minutes on each side until it’s nicely browned.

Step 6: Rest. Let the loin rest for about 5-10 minutes before slicing against the grain. Drizzle a little fresh lemon juice into the gravy and serve as a dipping sauce.

Sous Vide Pork Loin Time & Temperature Chart

While the USDA recommends cooking pork to an internal temperature of 145°F/63°C, sous vide cooks the pork long enough to kill most harmful bacteria. Also, the temperature will keep rising during the searing and resting phases. If you’re still worried about it, use a reliable meat thermometer to make sure the pork reaches that 145°F/63°C mark before eating.

What to Serve with Sous Vide Pork Loin?

In addition to being served alone with gravy, sous vide pork loin pairs well with a bunch of side dishes, such as:

• Mozzarella cheese mashed potatoes
• Almond green beans
• Roasted asparagus or roasted Brussels sprouts, served with gravy
• Caesar salad
• Roasted corn salad

How to Store and Reheat?

Pork loin is a larger cut, so if you have a small family or have other dishes, you might have some leftovers. Simply reseal the pork slice in a vacuum bag, and it’ll stay fresh in the refrigerator for up to 7 days. I don’t recommend freezing cooked meat since it takes longer to reheat and can make the meat a bit mushy.

To reheat, just place the sealed pork in a water bath at 130°F (54°C) for around 30 minutes. If you’re short on time, transfer the pork to a microwave-safe plate, add a splash of gravy, cover it with plastic wrap, and microwave on 50 percent power for about 30 seconds. If they are still cool, put them in for another 30 seconds. Keep doing 30-second intervals until it reaches your desired temperature.