Flavorful and Juicy Pork Loin Sous Vide Style

Flavorful and Juicy Pork Loin Sous Vide Style

This sous vide recipe achieves perfectly tender and flavorful pork loin every time. The slow, precise cooking locks in juices and infuses the meat with incredible flavor. A quick sear at the end gives it a beautifully golden, caramelized crust. Perfect for both weeknight dinners and special occasions!

Prep Time15

Cook Time3

Total Time3 15

Course: Dinner, Main Course

Cuisine: American

Keyword: Juicy Pork Loin Recipe, Pork Loin Recipe, Sous Vide Juicy Pork Loin Recipe, Tender Juicy Pork Loin Recipe, Ultra Tender and Juicy Sous Vide Pork Loin

Servings: servings

Calories: 368kcal

Author: George - U Keep Cooking

Equipment

Sous Vide
Large Stock Pot

Ingredients

4 lb. Pork Loin Roast (boneless)
2 Tbsp Avocado Oil (rub it all over)
Kosher Salt and Black Ground Pepper (to taste- season the entire roast)
1 Onion (roughly chopped)(added to sous vide bag)

Spice Rub Ingredients:

¼ Cup Brown Sugar
2 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Ground Cumin
1 Tsp Dry Mustard Powder
1 Tsp Thyme (dried)
½ Tsp Ground Ginger
1 Tsp Smoked Paprika
½ Tsp Red Pepper Flakes

Instructions

Prepare the Pork Loin: Rub the pork loin roast (4 lbs.) with 2 tablespoons of avocado oil, ensuring an even coating. Generously season the entire roast with kosher salt and freshly ground black pepper.
Make the Spice Rub: In a small bowl, mix together thoroughly rub this spice blend all over the pork loin, pressing it into the surface to create a flavorful crust.
Prepare the Sous Vide Bag: Place the seasoned pork loin into a vacuum-sealable bag or a large, resealable freezer bag. Add 1 roughly chopped onion to the bag for added flavor. Seal the bag using a vacuum sealer or the water displacement method if using a freezer bag.
Cook Sous Vide: Preheat the sous vide water bath to 140°F (60°C) for medium doneness or 135°F (57°C) for medium-rare. Submerge the sealed bag in the water bath and cook for 2.5 to 3.5 hours.
Sear the Pork Loin: Once cooked, remove the pork from the bag and pat it dry with paper towels. Reserve the juices for a sauce if desired. Heat a large skillet over high heat and add a small amount of oil. Sear the pork loin on all sides for 1-2 minutes per side until a golden crust forms. Other options to accomplish a crispy crust is to us the broiler in your oven or to throw it on your gas grill for a few minutes.
Rest and Serve: Let the pork loin rest for 5-10 minutes before slicing to lock in the juices. Slice and serve with your favorite sides, or drizzle with a sauce made from the reserved juices for extra flavor. Enjoy!
**See the notes below for instructions on making sauce using the pork loin juices left in the bag.

Notes

Pork Loin Sauce

Ingredients:

3/4 Cup Pork Loin Juices ( I was able to collect about 3/4 cup of juices from my sous vide bag)

1 Cup Water

2 Tbsp Unsalted Butter

1 Tbsp Flour

Salt and Black Ground Pepper (to taste)

Instructions:

Start the Sauce: Melt the butter in a small saucepan over medium heat. Once melted, whisk in the flour until smooth and slightly bubbly.

Add the Liquid: Slowly pour in the reserved juices and water, whisking constantly to avoid lumps. Continue whisking until the mixture is smooth and starts to thicken.

Season and Finish: Taste the sauce and adjust with more salt and black pepper, if needed. Serve warm over the pork loin or on the side.

Nutrition