This recipe for sous vide pork loin roast with a garlic herb rub produces the juiciest, most flavorful pork roast you’ve ever had! Just 3-5 hours at 140 degrees F for a perfect medium roast.
FYI, if you purchase a roast bigger than 4 pounds, it is recommend you cut it in half to make it easier to work with. You can freeze the other half or vacuum seal them in different bags and cook them together.
As the water bath warms up, the pork loin gets prepped with the garlic rosemary paste and spread all over the meat. The roast is then placed in a vacuum-sealed bag and clipped to the side of the water bath container with the immersion blender.
This table below shows the time pretty much remains the same, but the temp needs to be regulated for your preferred end result. We like ours medium, so when it reached 140° out it came for the final searing treatment. Instead of trusting our not-so-popular broiler, we opted to accomplish the sear in a carbon-steel skillet, making sure to include browning the end caps. A pair of tongs comes in handy to hold the meat steady.
|Medium Rare||130 degrees F||3-5 hours|
|Medium||140 degrees F||3-5 hours|
|Medium-Well||150 degrees F||3-5 hours|
|Well Done||160 degrees F||3-5 hours|
Sous Vide Pork Loin Roast with Garlic Herb Rub
Pork Loin Roast:
- 3-4 lb. pork loin roast
- Leaves from 1 sprig rosemary
- 5 cloves of garlic, peeled
- 2 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
- 1/2 tsp. red pepper flakes, optional
- 1/2 tsp. olive oil, if necessary
- Liquid from sous vide bag
- Juice of 1/2 lemon
- 1 Tbsp. chopped fresh parsley
- 1/2 tsp. flaked sea salt
- Preheat a water bath to your desired temp with an immersion circulator. 130F for medium rare, 140F for medium, 150F for medium-well, 160F for well done.
- Prepare the rub by adding garlic cloves, rosemary, salt, pepper, and red pepper flakes to a food processor (or large mortar and pestle) to make a paste. If it needs to be thinned out a bit, add olive oil and continue to process.
- Rub this mixture all over the pork loin roast.
- Vacuum seal the pork loin roast, or use another air removal method if desired.
- Add to water bath and cook for 3-5 hours.
- When the roast is done, preheat a large cast-iron or carbon steel skillet. Remove the roast from the water bath and the bag, saving the liquid, and place roast in the skillet. Sear for several minutes on all sides, including the ends, until deeply golden brown.
- In a bowl, whisk together the liquid from the bag, lemon juice, parsley, and flaked sea salt.
- Slice the pork roast into thick slices and serve with sauce.
Adapted from a recipe by Chelsea Cole
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