• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • Recipe Index
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • My Cookbooks
    • Nom Nom Paleo: Let’s Go!
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Spice Blends
  • Shop
  • Events
  • Paleo Meal Plans
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
Home » Blog » Recipes » Sous Vide Pork Loin Roast

Sous Vide Pork Loin Roast

Jump to Recipe Print Recipe

I’ve made sous vide pork chops with great success 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?

Time to make Sous Vide Pork Loin Roast!

Serves 6

Ingredients:

  • 2 ¼ pound boneless pastured pork loin roast
  • Kosher salt
  • Freshly ground black pepper
  • Arizona Dreaming seasoning (or your favorite dry rub)

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

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

Someone sprinkling salt on a pork loin roast.

A close up of a pork loin roast, salted.

Then, I generously sprinkled on the dry rub and massaged it in. Someone adding seasoning called Arizona Dream to a pork loin roast.

A close up of a pork loin roast that is seasoned and salted.

I vacuum sealed the roast with the help of my enthusiastic assistant who exclaimed…A child with an excited look on his face. His mouth is open and he is looking away from the camera.

“Mommy, we’re going to vacuum clean it!” A close up of a pork loin in a plastic bag getting ready to be vacuum sealed.

A close up of a pork loin that is seasoned

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… A close up of a pork loin taken out of it's plastic wrap.

…and blasted it with my kitchen torch. A close up of a pork loin after it has been charred by a kitchen torch.

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

A pork loin cut into thin pieces displayed on a white plate.

I can’t imagine cooking pork any other way. A plate of pork loin cooked by sous vide is cut up into thin slices and presented on a white plate.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

A plate of pork loin roast cooked sous vide sliced thin and presented on a white plate.
Print Recipe
4.70 from 20 votes

Sous Vide Pork Loin Roast

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!
Prep Time10 mins
Cook Time4 hrs 10 mins
Total Time4 hrs 20 mins
Course: Dinner
Cuisine: American
Keyword: Dairy-free, gluten-free, keto, low carb, paleo, Whole30
Servings: 6
Calories: 231kcal

Ingredients

  • 2¼ pound boneless pastured pork loin roast
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • Arizona Dreaming seasoning or your favorite dry rub

Instructions 

  • Dry off your roast and season liberally with salt and pepper. Then, generously sprinkle on your dry rub and massage it in.
  • Vacuum seal the roast.
  • Fill and preheat your 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.)
  • Dump your pork packet for a minimum of 4-5 hours.
  • Take your roast out of the water oven and out of the vacuum seal. Dry it with paper towels and char it with your kitchen torch.
  • Slice up your roast and serve!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 231kcal | Carbohydrates: 2g | Protein: 38g | Fat: 7g | Fiber: 1g | Sugar: 1g

291

Thrive Market   LunchBots   Real Plans

Reader Interactions

Comments

  1. Tom says

    August 25, 2020 at 3:31 am

    5 stars
    Really enjoyed this, my pork wasn’t pink at all at 137 for 4 hours which was a little odd but it was extremely juicy! I was going to make a pan sauce but when I saw how little juice was in the bag I decided against it. The meat was cooked great and super flavorful, highly recommend!

    Reply
    • Jenni says

      December 22, 2020 at 7:33 pm

      5 stars
      I tossed in my juices with mushrooms, onions, roasted garlic (cuz I always have them in my fridge), chicken bone broth, Worcestershire sauce and coconut milk… I don’t bother adding thickening agents… Yummmm-a-nummmmm

      Reply
  2. jeanne speir says

    May 17, 2021 at 12:04 pm

    5 stars
    Amazingly moist and perfect result from a meat that is easy to overcook. Plus I love your little sous chef.
    Thanks!

    Reply
  3. thebestcook says

    November 21, 2021 at 2:41 am

    5 stars
    Just wanted to let you know that this is my go-to way to do pork loin in the sous vide. Such an economical cut that comes out perfect every time when done sous vide.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Logged in as . Log out? Required fields are marked *

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Spices
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • A slice of paleo and Whole30 sausage breakfast casserole on a white plate. Italian Sausage Breakfast Casserole (Whole30, Gluten Free)
  • An overhead shot of two hands holding a sheet pan filled with chicken, Brussels sprouts, and bacon. Sheet Pan Chicken and Brussels Sprouts
  • An overhead shot of a frying pan filled with Egg Roll In A Bowl (also known as Potsticker Stir-Fry), a keto, paleo, and Whole30 one-pan meal. Egg Roll in a Bowl (Keto, Whole30, Gluten Free)
  • An overhead shot of Paleo Potstickers and a dipping sauce Paleo Potstickers (Gluten Free, Nut Free)

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT

Copyright © 2023