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A plate with sliced, herb-crusted sous vide pork loin roast garnished with fresh rosemary sits on a floral napkin. A small white bowl of green sauce with a spoon is in the background on a pink surface.
4.96 stars from 25 reviews

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Sous Vide Pork Loin Roast with Garlic Herb Rub

Prep Time: 10 minutes
Sous Vide Time: 3 hours
Total Time: 3 hours 10 minutes
Yield: 6 servings
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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
  • Leaves from 1 sprig rosemary
  • 5 cloves of garlic, peeled
  • 2 tsp Diamond Crystal kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp red pepper flakes, optional
  • 1/2 tsp extra virgin 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

Equipment

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, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 143mg, Sodium: 1084mg, Potassium: 870mg, Fiber: 0.2g, Sugar: 0.1g, Vitamin A: 107IU, Vitamin C: 3mg, Calcium: 19mg, Iron: 1mg
Did you make this recipe?Mention @chel.seacole on Instagram or tag #aducksoven.