If you’re looking for a way to make pork loin that’s unbelievably juicy and tender, this sous vide recipe is a must-try. With precise temperature control, you’ll achieve perfect results every time. The pork loin is seasoned with simple ingredients that enhance its natural flavors, making it a delightful main dish for any occasion. Get ready for a mouthwatering experience that’s both easy and impressive!
Steps
- Set your immersion circulator to heat a water bath to the desired temperature: 130°F for medium rare, 140°F for medium, 150°F for medium-well, or 160°F for well done.
- In a food processor, blend garlic, rosemary, salt, pepper, and red pepper flakes into a paste. If needed, add a little olive oil to achieve a smoother consistency.
- Evenly coat the pork loin roast with the garlic herb mixture. Seal the roast using a vacuum sealer or another air removal method.
- Once the water bath is ready, place the sealed pork loin in it and cook for 3-5 hours, depending on your preferred doneness.
- After cooking, take the roast out of the water bath and remove it from the bag, preserving the liquid. Set your broiler to preheat and cover a baking sheet with foil.
- Position the roast on the prepared baking sheet, ensuring the fat cap is facing up, and broil until the fat is a rich golden brown.
- To make a sauce, mix the preserved liquid with lemon juice, parsley, and flaked sea salt in a bowl.
- Slice the pork loin into thick pieces and serve with the sauce you prepared.
Ingredients
- 3-4 pound pork loin roast
- Leaves from 1 sprig of rosemary
- 5 cloves garlic, peeled
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon olive oil (if necessary)
- Liquid from sous vide bag
- Juice of 1/2 lemon
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon flaked sea salt
Nutritional Values
Calories: 2464kcal | Carbohydrates: 8g | Protein: 408g | Fat: 80g | Saturated Fat: 24g | Cholesterol: 1144mg | Sodium: 8672mg | Potassium: 6960mg | Fiber: 8g | Sugar: 8g | Vitamin A: 856IU | Vitamin C: 24mg | Calcium: 152mg | Iron: 8mg
FAQ
- What is the ideal cooking temperature and time for sous vide pork loin roast?
- The recommended temperature for a medium pork loin roast is 140 degrees Fahrenheit, and it should be cooked for 3-5 hours. For medium-rare, cook at 130 degrees Fahrenheit, and for medium-well, 150 degrees Fahrenheit. If you prefer it well done, set the temperature to 160 degrees Fahrenheit.
- Can I use a regular pot instead of a sous vide container?
- Yes, a regular stockpot can be used as a container for sous vide cooking. However, dedicated sous vide containers might offer more convenience and efficiency.
- What is the difference between pork loin roast and pork tenderloin?
- Pork loin roast is a larger, boneless cut that can be sliced into steak-like pieces, whereas pork tenderloin is smaller, thinner, and better suited for quick grilling.
- How do I prevent the pork loin roast from drying out?
- Using the sous vide method helps maintain the juiciness of the pork loin roast by cooking it at a precise, consistent temperature, which prevents it from overcooking and drying out.
- What should I serve with sous vide pork loin roast?
- Classic sides like mashed potatoes are a great choice. Other options include scalloped potatoes with Gruyere, mashed cauliflower, air fryer sweet potato fries, grilled corn salad, or Brussels sprouts in a rosemary red wine cream sauce.
Tips
- To ensure even cooking, if your pork loin roast is larger than 4 pounds, consider cutting it in half. This makes it easier to handle and allows you to freeze the other half or vacuum seal them separately for simultaneous cooking.
- For the best flavor, make sure to thoroughly rub the garlic herb paste over the entire surface of the pork loin roast. If the rub is too thick, you can thin it out slightly with a bit of olive oil.
- After sous vide cooking, don’t skip the broiling step. Broiling the roast helps to achieve a beautifully browned and crispy fat cap, enhancing the overall flavor and appearance of the dish.
- Keep the liquid from the sous vide bag and use it to create a quick and flavorful sauce by combining it with fresh lemon juice, chopped parsley, and flaked sea salt. This adds a bright, fresh element to the finished dish.
Equipment
- Immersion circulator (e.g., Vesta Precision Imersa Elite)
- Sous vide container (e.g., Everie containers)
- Vacuum sealer (e.g., Vesta Precision Vac n Seal)
- Food processor (for making the garlic herb rub)
