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).

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Sous Vide Pork Loin Roast

4.64 from 22 votes
Prep Time10 minutes
Cook Time4 hours 10 minutes
Total Time4 hours 20 minutes
Servings 6
A plate of pork loin roast cooked sous vide sliced thin and presented on a white plate.
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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!

Ingredients  

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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Read More About Me

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Recipe Rating




4 Comments

  1. 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

    1. 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. 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. 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