Sous Vide Pork Loin Roast

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

4.70 from 26 votes

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

Cook Time4 10

Total Time4 20

Course: Dinner

Cuisine: American

Keyword: Dairy-free, gluten-free, keto, low carb, paleo, Whole30

Servings:

Author: Michelle Tam

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