Sous Vide Pork Loin is infused with garlic and herbs, reverse-seared to perfection, and served with a flavorful pan sauce, resulting in moist and delicious chops.
Learn how to sous vide pork loin to guarantee a moist and flavorful pork roast. Using the sous vide method is an easy and hands off way to make a succulent and juicy pork roast roast.
I stuck to the classic mix of garlic and herbs for this pork recipe as it’s a classic combination. It’s the same seasonings I use when making Sous Vide Pork Tenderloin and Sous Vide Pork Chops.
How To Sous Vide Pork Loin
Making a sous vide pork loin roast is remarkably easy. Only a few short steps to ridiculously tender chunks of meat.
Step 1 – Pre-heat the water bath to your preferred temperature (consult the sous vide pork loin temperature chart below), using a sous vide immersion circulator.
Step 2 – Prepare the pork by coating with oil and seasonings. Add the seasoned pork to the sous vide bag and vacuum seal. Transfer the pork roast to the sous vide machine.
Step 3 – Set the timer for a minimum of three hours and a max of five hours. If your roast is thicker than 3″, increase the minimum cook time to four hours.
Step 4 (OPTIONAL) – Reverse sear the roast in a very hot pre-heated cast iron pan for 45 seconds per side to develop a nice crust. Optional- while searing, baste the pork with extra garlic, butter and even more herbs on top of the juices left over in the bag after cooking.
Temperature
Reverse searing will only increase the temp by 1-2°, so pull accordingly once you determine your final temperature.
- Medium-Rare Pork: 130°F
- Medium Pork: 140°F (*My preferred temperature)
- Medium Well Pork: 150°F
- Well Done Pork: 160°F +
Reference our Pork Temperature Chart for more cooking tips!
Finished Texture
- Medium-Rare Pork: Very juice with a buttery finish
- Medium Pork: Slightly firm, tender and juicy
- Medium Well Pork: Firm with moderate juice
- Well Done Pork: Super firm with minimal juice (more than likely dry)
Timing
Pork loin needs to be cooked a minimum of three hours and a maximum of five hours. Anything over this time frame and you risk getting mushy meat. If you’re roast is thicker than 3″, increase the minimum cooking time to four hours.
Quick Pan Sauce
After reverse searing, I make a pork pan sauce to act as a flavorful pork au jus. It’s a combination of the garlic butter basting sauce and the juices collected in the sous vide bag. The pan is already hot so it takes just 1-2 minutes to make the pan sauce after removing the pork roast.
The flavor of the pan sauce is determined by the initial spices you rub on your pork. For example, if you don’t add salt to the pork chops before placing in the sous vide bag, you won’t have any in your pan sauce. You’ll need to add it. Same logic applies to the herbs.
The directions to make the pan sauce is in the recipe card below.
How To Reheat
The ideal way to reheat sous vide pork is by warming it up in a water bath. Set the water temperature slightly below the original cooking temperature to maintain its tenderness and juiciness. The reheating time will match the duration of the initial cook.
Tips From Darcey’s Kitchen
- You can use frozen pork loin. Just add an extra 60 minutes to the minimum cook time.
- Make sure to pat dry the pork with paper towels before searing. To get a good pan-seared crust, the pork needs to be dry.
- Make sure the roast is fully submerged in the sous vide bath. If the meat isn’t fully submerged it won’t cook properly.
- If your sous vide bag floats, try to re-seal or utilize something to weight it down once in the sous vide bath. You can always invest in some sous vide weights, which is the route I use these days. You can see the blue weights in the photos.
- You can use either fresh or dried herbs (use half the amount called for below if using fresh herbs).
Side Dish Ideas
Serve with Sous Vide Mashed Potatoes, Sous Vide Asparagus, Sous Vide Carrots or Sous Vide Corn on the Cob.
Sous Vide Recipes
More sous vide recipes readers love:
Sous Vide Pork Loin with Quick Pan Sauce
Learn how to sous vide pork loin to guarantee a moist and flavorful pork roast. Using the sous vide method is an easy and hands off way to make a succulent and juicy pork roast roast.
Servings: 8 Slices
Calories: 324kcal
Cost: $8.00
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Ingredients
Sous Vide Pork Loin:
- 3-4 lb. pork loin roast (*Note 1)
- 1 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp black pepper
- 2 sprigs fresh thyme and/or rosemary
Optional: Searing The Pork
- 2 tbsp vegetable or canola oil
- 2 tbsp butter, divided
- 2-3 cloves garlic, smashed
- 2 sprigs fresh thyme and/or rosemary
Optional: Pan Sauce
- 1 bag reserved pan juices (*Note 2)
- 2 tbsp butter, divided
- Optional: additional fresh herbs, garlic powder, salt, pepper
Instructions
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Pre-heat the water bath to your preferred doneness (*Note 1) using a sous vide immersion circulator.
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Coat the pork roast with the olive oil. Add the salt, garlic powder and black pepper to a small bowl and mix to combine. Evenly sprinkle over both sides of the pork roast.
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Place the pork in a vacuum-seal bag with the fresh sprigs of herbs and close using a vacuum sealer or water displacement method.
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Transfer the vacuum bag to the water bath and cook for 3 hours minimum, up to 5 hours. Note: if your pork roast is thicker than 3", you'll need to increase the minimum temperature. (*Note 3)
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After the pork is finished cooking, remove the bag from the water bath. Carefully remove the pork from the bag (reserving the juices in the bag) and pat dry. Discard the fresh herbs.
Optional: Reverse Sear
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Add 2 tablespoons of oil, 2 tbsp of butter, smashed garlic and 2 springs of fresh herbs to a heavy cast iron skillet and pre-heat over medium-high heat. Once it starts to smoke add the pork to the skillet and sear for 45 seconds per side. Use a metal spoon to baste the pork with the butter herb sauce as it sears. Remove and place on the dinner plates.
Optional: Pan Sauce
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After removing the seared pork roast remove the skillet from the heat source for 1-2 minutes to let it cool down a bit. Whisk in the pan juices and 2 tbsp of butter and return it to the heat for about 1 minute. Taste and add any extra salt, fresh herbs, minced garlic, or butter you prefer.
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Spoon the pan sauce over the pork and serve immediately for best temperature and texture.
Notes
- Medium-Rare Pork: 130°F
- Medium Pork: 140°-145°F
- Medium Well Pork: 150°F
- Well Done Pork: 160°F +
Note 2 – This is a pan sauce (like au jus), not gravy. It will not be thick.
Note 3 – The minimum time is determined by the thickness of your roast. The average thickness of the pork roasts I used in testing is 3″, therefore a minimum of 3 hours is needed in the water bath. If your roast is 4″, a minimum of 4 hours in the water bath is required. Measure your roast and adjust accordingly.
Nutrition
Calories: 324kcal | Carbohydrates: 1g | Protein: 38g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 710mg | Potassium: 650mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
