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A plate of pork loin roast cooked sous vide sliced thin and presented on a white plate.
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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



  • 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!


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