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.
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. 
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Sous Vide Pork Loin Roast
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!
Nutrition
Tom says
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!
Jenni says
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