Sous Vide Pork Loin Roast

Pin It

I’ve made sous vide pork chops with great sucess numerous times but tonight was my first attempt at sous viding a whole pork loin roast in the water oven. The roast turned out fantastic and it only took me about 10 minutes of actual hands-on work. Wanna see how I did it?

Here’s what I gathered to feed 6 adults:

Here’s how I made it:

I dried off my roast with paper towels and liberally seasoned it with salt and pepper from up high.

Then, I generously sprinkled on the dry rub and massaged it in.

I vacuum sealed the roast with the help of my enthusiastic assistant who exclaimed…

“Mommy, we’re going to vacuum clean it!”

I filled and preheated my SousVide Supreme to 137 F. I used to set my machine to 140 F to cook pork but I like my pork a little bit pinker.  Next, I dumped in the packet for a minimum of 4-5 hours.

When I took out the cooked roast, I dried it with paper towels…

…and blasted it with my kitchen torch.

I sliced up the roast and every piece was moist and cooked perfectly all the way through.

I can’t imagine cooking pork any other way.