Sous vide cooking has revolutionized the way we cook meat, especially large cuts like pork loin roast. By cooking the meat in a precise, temperature-controlled water bath, you can achieve cook perfection—juicy, tender meat from edge to edge, every time. Cooking pork sous vide reduces the risk of overcooking and drying out the meat. The constant temperature of the water bath brings the entire cut of meat to the exact doneness you want, be it medium rare or well done. No more gray, dull sections of overcooked meat. This guide will teach you everything you need to know to cook sous vide pork loin roast to juicy, tender perfection.
Benefits of Cooking Pork Loin Sous Vide
Here are some of the biggest benefits to cooking pork loin using the sous vide technique:
Precise Temperature Control – With sous vide, you choose the exact temperature based on your desired level of doneness. No guessing. This precision ensures the meat cooks perfectly edge-to-edge.
Juicy, Tender Results – The stable heat gently cooks the meat in its juices, resulting in very tender, succulent pork that stays moist.
Forgiving Method – It’s nearly impossible to overcook the pork using sous vide as the water bath regulates at the set temperature.
Convenience – Season and seal the roast, then let the water bath do the work. Great for entertaining as very hands-off.
Consistency – Achieve the same perfect results every time by using precise temperatures.
Equipment Needed
Cooking sous vide requires minimal equipment. Here’s what you need:
- Sous vide immersion circulator – Attaches to the side of a container to heat and circulate water.
- Plastic food bags – Vacuum seal the seasoned pork loin roast inside the bags. Freezer bags can also work if pressed to remove air.
- Container – A large pot or food-grade plastic bin to hold enough water to submerge the bags.
- Meat thermometer – To check inner temp and confirm doneness after searing.
- Oven-safe skillet or pan – For finishing with sear to develop a nice crust.
Optional equipment that’s helpful but not essential includes:
- Vacuum sealer system – For properly sealing food in bags without air pockets
- Rubber bands or bag clips – For sealing the open end of bags
Seasoning & Preparing the Pork Loin Roast
One of the keys to maximizing flavor is properly seasoning the pork before it cooks. Here are tips for getting your pork loin ready for the water bath.
Choosing the Right Cut
The ideal cut of meat for sous vide pork loin roast is a center-cut pork loin roast, ideally 2-4 pounds. Choose a roast with good marbling throughout for best flavor and moisture after cooking low and slow. Boneless roasts are easiest to work with.
Trimming
Use a sharp knife to trim off any silver skin or large deposits of fat from the exterior of the roast. Leave on some fat cap to baste the meat as it cooks.
Seasoning
Creating a flavorful crust on the pork roast starts with proper seasoning before it goes into the bag. Be generous with salt, pepper and spices or herb rubs. Some good seasoning combinations for pork loin include:
- Rosemary, garlic, lemon
- Mustard and thyme
- Cumin, chili powder, oregano
- Smoky paprika and brown sugar
Make sure seasonings coat the entire surface of the pork roast so flavors infuse entirely throughout.
Securing in Bag
Place the seasoned pork loin roast inside a vacuum sealer bag or heavy-duty freezer bag. Remove all air possible before sealing. Use water displacement or a straw to suck out air if not vacuum sealing.
Pro Tip: Freeze the bag for 1-2 hours before cooking. This helps ensure it sinks fully when placed in the water bath.
Sous Vide Process for Pork Loin Roast
With your roast seasoned and sealed, you’re ready to let the sous vide circulator go to work.
Setting Up the Water Bath
Fill your container with water, leaving about an inch of headspace from the top. It should be deep enough to fully submerge the bagged pork loin roast.
Attach the sous vide circulator to the container. Set your desired temperature based on the level of doneness you want:
- Rare: 136°F (57.8°C)
- Medium Rare: 140°F (60°C)
- Medium: 145°F (62.8°C)
- Medium Well: 150°F (65.6°C)
Turn on the circulator. Preheating for at least 15-20 minutes allows time for the bath to come to temperature.
Adding Roast & Cooking
Once preheated, use tongs to gently lower your sealed pork loin roast into the water bath. The bag should be fully submerged with no air pockets. Use a plate or lid that fits inside your container to keep the bags weighed down.
Refer to the cooking times based on thickness/weight of your roast:
- 2 lbs roast: Cook for 2 hours
- 3 lbs roast: Cook for 3 hours
- 4+ lbs roast: Cook for at least 4 hours
As it cooks low and slow, you’ll see air pockets form inside the bag and the meat change color. This is normal. Resist the urge to open the bag and peek before the minimum time is up.
Checking for Doneness
After the minimum cook time, start checking doneness periodically by prodding firmness through the bag. Use an instant-read thermometer for most accuracy.
Remove from the bath when it reaches 5°F below your target temperature to account for carryover cooking.
Pork should reach safe minimum internal temperatures of:
- 145°F (62.8°C) for medium
- 150°F (65.6°C) for medium well
Finishing & Serving Pork Loin Roast
While technically ready to eat straight from the sous vide bath, searing the exterior adds a nice textural contrast and deeper flavor notes from the browned crust.
Drying and Searing the Roast
Once cooked to your target temp, remove the pork loin from the bags and thoroughly pat dry. This helps achieve a nice sear.
In an oven-safe pan or skillet, heat 1-2 Tbsp. oil over medium-high heat. Add roast and sear 2-3 minutes per side until browned. Use tongs to turn roast.
Transfer the pan to a 500°F oven and roast 5 minutes to further develop the crust. Check inner temp with a meat thermometer to confirm safe doneness.
Slicing and Serving
After searing, let rest 5-10 minutes before slicing to allow juices to redistribute. Slice pork loin roast into 1/2” thick pieces. The meat should be rosy pink edge to edge.
Serve topped with pan sauce from the juices, along with roasted vegetables or salad. Enjoy your perfectly cooked, juicy pork roast!
FAQs
What size/thickness pork roast works best?
The best cuts for sous vide cooking are 2-4 lb center cut pork loin or tenderloin roasts. Roasts should ideally be between 2-3 inches thick which allows for even cooking.
Can you cook from frozen?
Yes, sous vide can safely cook pork roasts directly from frozen. Add 1-2 hours to the minimum cook time. For food safety, do not refreeze meat after it’s thawed.
What causes white albumin spots on the pork?
Sometimes small white spots called albumin form on sous vide pork, caused by juices leaking out during cooking. It’s harmless, mainly aesthetic, and can be minimized by chilling bags before cooking.
Is it safe to cook pork medium or medium rare?
The USDA states pork should reach 145°F minimum for safety. At precise sous vide temps, medium-rare around 140°F is generally considered safe by most chefs for tender pork loin/tenderloin.
Should sous vide pork roast be seared?
Searing is highly recommended but technically optional. It helps amplify flavors and adds texture contrast. Skipping the sear leaves the exterior with an unappetizing gray appearance that searing fixes.
Final Words
Cooking sous vide pork loin roast eliminates overcooking and dries out meat for incredibly tender, juicy results edge to edge. It takes a little extra time upfront with the extended cook times but yields foolproof, restaurant-quality pork roast.
Exploring various spice rubs, marinades, and flavor profiles is the key to elevating BBQ meat, as proper seasoning, temperature precision, and finishing with a sear, akin to the meticulous sous vide process that transforms lean cuts into a buttery, decadent roast, contribute to achieving next-level texture and moisture that never fails to impress dinner guests.
