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.

Sliced pork tenderloin roast on platter on pink surface

Pork loin roast is a fantastic cut of pork. The meat itself is lean but the roast has a delicious fat cap to make sure this cut is full of flavor.

But, because it’s so lean, it can be easy to overcook and dry out. Not great, especially considering it’s a rather expensive cut! Sous vide cooking to the rescue! Just 3-5 hours at 140 degrees F with a quick broil to add color at the end and you’ll have a perfect pork roast.

Ready to cook even more awesome sous vide pork recipes after this one? I’ve got plenty!

What to Look for in a Pork Loin Roast

Pork loin roasts and pork tenderloin are not the same cut. Confusing, I know: they sound so similar! Pork tenderloin is thin and small and best suited to quick grilling, while a pork loin is big enough that you can cut steak-like pieces from it.

Pork loin roasts are boneless. A 3-4 pound roast is the perfect size to feed about 6-8 people, or in our case, feed 2 with leftovers for the whole week!

If you purchase a roast bigger than 4 pounds, I recommend cutting 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.

My favorite place to purchase pork loin roasts is Porter Road. Their hogs are raised in the woods with plenty of room to roam and root, so their pork cuts develop a deeper flavor profile than anything you can find at the grocery store.

What you Need to Make Sous Vide Pork Loin Roast

In terms of equipment, you don’t need much to make a sous vide pork loin roast!

Pork loin roast, head of garlic, salt, pepper, red pepper flakes, and rosemary on pink surface

For ingredients, you’ll need:

  • A 3-4 pound pork loin roast (I like to get mine from Porter Road)
  • A few basics, like rosemary, garlic, salt, pepper, and red pepper flakes
  • If you want to make the optional sauce, lemon, parsley, and salt

Time and Temperature for Pork Roast

You have a few different options when selecting a temperature for sous vide pork loin roast. For a 3-4 pound roast, I recommend at least a 3 hour cook time, up to 5 hours. I typically like to err closer to the 4 hour side of that time range.

My favorite time and temp are 140 degrees F for 4 hours.

There are a few options for you to choose from, however:

ResultTempTime
Medium Rare130 degrees F3-5 hours
Medium140 degrees F3-5 hours
Medium-Well150 degrees F3-5 hours
Well Done160 degrees F3-5 hours

How to Make Sous Vide Pork Loin Roast with Garlic Herb Rub

Luckily, this is a relatively easy process!

Start by preheating a water bath to your desired temp based on the chart above with an immersion circulator.

While it’s preheating, prepare the rub by adding garlic cloves, rosemary, salt, pepper, and optional red pepper flakes to a food processor (this is the food processor I have) to make a paste. If it needs to be thinned out a bit, add a tiny bit of olive oil and continue to process.

Rub this mixture all over the pork loin roast and vacuum seal the roast (or use another air removal method).

Rub ingredients in food processor on pink surface
Pork roast vacuum sealed on pink surface

When the water bath is preheated, add the vacuum sealed pork loin roast to the water bath and cook for 3-5 hours.

When the pork roast is done, preheat your broiler and line a rimmed baking sheet with foil. Remove the roast from the bag and save the liquid. Place the roast on the foil lined baking sheet and broil until the fat cap is a deep golden brown.

Combine the liquid with fresh lemon juice, chopped parsley, and flakey sea salt for a quick sauce!

Spooning sauce onto pork roast on platter on pink suface.

What to Serve with Pork Loin Roast

I love a pork loin roast served classically with mashed potatoes, but there are lots of options!

The leftovers are great in pasta, grain bowls, and so much more.

You can also view this recipe as a step-by-step web story here. 

Sliced pork tenderloin roast on platter on pink surface
5 from 6 reviews

Get the Recipe:

Sous Vide Pork Loin Roast with Garlic Herb Rub

Prep Time: 10 mins
Cook Time: 3 hrs
Yield: 6 -8 servings
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.

Ingredients
 

Pork Loin Roast:

  • 3-4 pound pork loin roast, I get mine from Porter Road
  • 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

Sauce (optional):

  • Liquid from sous vide bag
  • Juice of 1/2 lemon
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp flaked sea salt

Instructions
 

  • Preheat a water bath to your desired temp with an immersion circulator. 130F for medium rare, 140F for medium (my favorite), 150F for medium-well, 160F for well done.
  • Prepare the rub by adding garlic cloves, rosemary, salt, pepper, and red pepper flakes (if desired) to a food processor 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 the broiler and line a rimmed baking sheet with foil. Remove the roast from the water bath and the bag, saving the liquid, and place roast on the foil lined baking sheet, fat cap up. Broil 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.

Notes

  • If you purchase a roast bigger than 4 pounds, I recommend cutting 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.
  • I typically like to err closer to the 4 hour side of that time range.
  • Nutrition is based on 8 servings for a 3 pound roast.
Cuisine: American
Course: Dinner
Author: Chelsea Cole
Calories: 308kcal, Carbohydrates: 1g, Protein: 51g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 143mg, Sodium: 1084mg, Potassium: 870mg, Fiber: 1g, Sugar: 1g, Vitamin A: 107IU, Vitamin C: 3mg, Calcium: 19mg, Iron: 1mg
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