This sous vide pork loin roast is infused with flavor from garlic and rosemary then cooked in a gentle water bath until super juicy and tender before searing to finish. Served with a zippy mustard cream sauce, it becomes a delicious company-worthy meal made easy at home.
Succulent, fork-tender pork loin roast is easier to make than you think with this easy sous vide method. This sous vide pork loin recipe is infused with rosemary and garlic flavor from cooking it in a water bath. Then, it’s seared to add texture, lock in flavor, and sliced for juicy perfection with minimal effort.
Ingredients
- ▢ 4 lbs Boneless pork loin roast
- ▢ 1 tbsp Kosher Salt
- ▢ 1 tsp Freshly ground black Pepper
- ▢ 2 Fresh Rosemary Sprigs
- ▢ 5 Whole Garlic Cloves divided
Instructions
Prep the pork
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Remove the pork from the package and pat dry with paper towels.
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Trim fat cap, if over 1/2″ thick with a sharp knife, leaving 1/4″ layer of fat.
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Score the fat, using a sharp knife to create a crosshatch pattern.
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Season the roast liberally on all sides with salt.
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Place the roast in a vacuum seal bag and add 3 smashed garlic cloves and a sprig of fresh rosemary.
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Seal the bag by removing all of the air and sealing the bag shut.
Sous Vide the Pork
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Preheat a water bath to 140 degrees F with an immersion circulator.
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When the water has come to temperature, slowly add the pork roast to the water bath, making sure there are no leaks in the bag.
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Allow the pork loin to cook in the sous vide water bath for 4 hours then carefully remove the bag.
Sear the pork loin
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Allow the pork loin to rest 10 minutes in the bag.
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Remove the pork roast from the bag and pat it dry.
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Meanwhile, preheat a large cast iron skillet over medium-high heat.
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When the skillet is just smoking, place the pork, fat side down in the skillet.
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Brown the fat cap for 5 to 7 minutes, until golden.
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Add the garlic and rosemary to the pan in the drippings.
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Using a spoon, ladle the fragrant garlic and rosemary fat drippings over the top of the pork.
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Then, using long tongs flip the pork and brown all other sides, 3 to 4 minutes.
Serve
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Carefully transfer the sous vide pork loin to a clean cutting board with long tongs.
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Top with compound butter and rest the meat 5 minutes before slicing into 1/2″ thick portions.
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Sprinkle with a pinch of salt and pepper and freshly minced parsley, and serve hot.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 1g | Protein: 68g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 191mg | Sodium: 1311mg | Potassium: 1148mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg
