Sous Vide Pork Loin Roast
A simple marinade and sous vide cooking gives you a juicy, tender pork loin roast every time.
Ingredients
- 3.5 lb pork loin
- 1 tablespoon sea salt
- 4 cloves garlic
- 1.5 tablespoon brown sugar
- 1.5 tablespoon dijon mustard
- 1.5 tablespoon worcestershire sauce
- 1 tablespoon oil for searing
Instructions
- Salt the roast generously and place in a zip top bag in the fridge to tenderize, ideally overnight.
- Whisk together equal parts brown sugar, dijon mustard, and worcestershire sauce. Pour over pork loin. Slice garlic cloves and add to bag as well, then marinate in the fridge for at least 30 minutes.
- Using the water displacement method, remove air from the zip top bag and cook in a 140 degree sous vide bath for 5-6 hours.
- Remove roast from bag and discard garlic slices. Pat dry, then add oil to a hot skillet and sear for 1 minute on each side.
- Tent roast with aluminum foil and let rest for 10 minutes, then slice and serve hot.
Podcast or Video
Notes
To cook the roast from frozen add 2 hours to cooking time, so 7-8 hours.
Avoid cooking for longer than 8 hours for a refrigerated roast or 10 hours for a frozen roast. At this point the meat can start to become overtenderized- we want our pork tender, not mushy.
Nutrition
Calories: 468kcalCarbohydrates: 6gProtein: 71gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 200mgSodium: 1668mgPotassium: 1250mgFiber: 0.2gSugar: 4gVitamin A: 7IUVitamin C: 1mgCalcium: 32mgIron: 2mg
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
Tried this recipe?Let us know how it was!