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Sous Vide Pork Loin Roast

Sous Vide Pork Loin Roast

Sous Vide Pork Loin Roast is a great recipe to try if you’re new to sous vide cooking. The pork turns out so tender and juicy every time because it’s cooked at a precise temperature. It’s virtually impossible to mess up if you follow these keys to success.

Sous Vide Pork Loin Roast

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The Joule

I recommend the Joule Sous Vide appliance if you’re new to sous vide cooking.

It has a fantastic app that you can download that will help guide you through the cooking process for pretty much anything you’d like to cook.

You set the temperature and cook time within the app then your food will be cooked precisely at temperature until the app tells you that your food is cooked.

After your food is cooked, you can leave it for up to 2 hours in most cases and your food will still be perfect.

You will also need a sous vide container or a large stockpot to use as a cooking vessel.

I always use a large stockpot because I like to buy things that pull double-duty in my kitchen.

I don’t have a lot of space to store items that I won’t use very often.

Whichever container you choose, be sure to put your container on a heat-proof surface because it will get hot while your food is cooking.

Sous Vide Pork Loin Roast

Key to Success #1 – Season Him Well

Sous Vide Pork Loin Roast starts off with an array of pork seasonings.

I like to use kosher salt, pepper, garlic powder, and paprika.

Feel free to add more spices to this mix if you’d prefer. This is my go-to pork seasoning blend.

Rub your seasonings all of your pork loin roast while you’re heating a heavy skillet over medium-high heat.

Drizzle a little olive oil into the skillet then add in your pork roast to sear it.

You’ll want to brown it for just a minute or two on each side until it is completely browned on all sides.

This step will add lots of flavor to your pork!

But if you want to skip the first sear, you totally can.

Sous Vide Pork Loin Roast

Key to Success #2 – Bag the Pork

When using a sous vide cooker, you’ll put your meat into a plastic zip-top bag or into a vacuum seal bag then place the bag into a water bath.

The meat does not go directly into the water.

I have a Foodsaver vacuum sealer machine that I use to vacuum seal my meat before I put it into the sous vide cooker.

The Foodsaver that I have has a built-in express bag maker so that you can create bags to the perfect size on the fly.

It’s great when you’re cooking a big piece of meat like a pork loin roast because you can make a really big bag that fits your pork.

You can buy pre-made bags in either quart size or gallon size too.

And they do not have to be the Foodsaver brand!

If you do not have a Foodsaver, you may need to cut your pork loin roast to fit into a gallon-sized zip-top bag.

If you do this, the cook times will be the same based on the thickness of the meat.

Sous Vide Pork Loin Roast

Key to Success #3 – Choose Your Thickness and Doneness

For perfect Sous Vide Pork Loin Roast, I like to set the precision temperature to 144 degrees F.

This temperature results in tender and slightly pink pork.

If you don’t want any pink, you should cook at around 150 degrees F or slightly higher.

The cook time depends on how thick your pork loin roast is.

For a pork loin roast that is 2 inches thick, cook for 1 hour and 30 minutes.

For a pork loin roast that is 3 inches thick, cook for 3 hours. For a pork loin roast that is 4 inches thick, cook for 5 hours.

If in doubt, go with a slightly longer cook time.

Your pork loin roast will still be perfectly cooked because you can leave meats in a sous vide for up to 2 hours past the minimum cook time and the meat will still be at the same temperature.

This is one of the beautiful things about sous vide cooking that is not talked about enough in my opinion.

It’s nearly impossible to mess up your dinner.

And since we’re on the topic, another thing that is great about sous vide cooking is that it frees up your oven and other appliances.

If you’re cooking for a large family or a large party, this is such a huge help when planning and prepping for your dinner.

You can literally put your meat in the sous vide several hours in advance and not have to worry about how your dinner will turn out.

Sous Vide Pork Loin Roast

Key to Success #4 – Perfectly Sear Him

After the pork loin roast is fully cooked, you’ll want to sear it again to get that beautiful color on your meat.

Heat up a large (clean) skillet over high heat.

Right before you add the meat, drop in about a tablespoon of butter or olive oil.

Sear the meat for about 1 minute on each side until it develops a nice caramel brown color.

You can use a pair of tongs – or two pairs of tongs if your roast is large – to turn the meat.

You may need to use the tongs to hold the pork up so that you can sear the ends and edges.

When the meat is seared on all sides, remove it to a serving plate, and let it rest for 10 minutes so that the juices will be redistributed.

Sous Vide Pork Loin Roast

Save this Sous Vide Pork Loin Roast recipe to your favorite Sous Vide board or your Pork Dinners board.

Sous Vide Pork Loin Roast
Sous Vide Pork Loin Roast

Sous Vide Pork Loin Roast

Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes

Sous Vide Pork Loin Roast is a great recipe to try if you're new to sous vide cooking. The pork turns out so tender and juicy every time because it's cooked at a precise temperature. It's virtually impossible to mess up if you follow these keys to success.


  • 5-6 pound pork loin roast, boneless
  • 1 Tbsp olive oil
  • 2 Tbsp butter

Pork Dry Rub

  • 1 Tbsp kosher salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp smoked paprika


  1. In small bowl, mix up spice rub. Rub the spices onto the pork loin roast.
  2. Heat olive oil in large skillet over medium-high heat and sear the pork until it is browned on all sides, about 3-5 minutes per side.
  3. Transfer pork loin to a large Foodsaver bag or a large zip-top bag. Remove all air from bag.
  4. Fill large stockpot or sous vide container 3/4 full of water. Place on heat-proof surface and add immersion circulation (sous vide cooker.)
  5. Heat water to temperature based on your preferred doneness for your pork. (131 degrees F = rare, 136 degrees F = medium-rare, 144 degrees F = medium, 149 degrees F = medium-well, 158 degrees F = well done). I like 144 degrees for pork.
  6. When water is heated, lower each bag into the water making sure the meat is fully submerged. Fold top of bag over the side of the stockpot. Clip bag to the side, if needed.
  7. Set timer for cook time. Cook time depends on thickness of your pork. (2-inches = 1 hour 30 minutes, 3-inches = 3 hours, 4-inches = 5 hours). 
  8. After cook time is finished, remove bags from sous vide and remove pork from bag. Preheat heavy skillet over high heat. Place 1 Tbsp butter or olive oil in skillet then sear pork 1 minute on each side. 
  9. Let pork roast rest 10 minutes before slicing and serving.


Cooking times from frozen:

2-inches =  2hour 30 minutes

3-inches = 4 hours 30 minutes

4-inches = 7 hours 30 minutes. 

Nutrition Information:
Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 559Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 224mgSodium: 842mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 72g

Nutrition Information Provided For Educational and Informational Purposes Only.

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Jim Bell

Sunday 26th of June 2022

Hi, Jennifer: Most cooks / chefs do NOT suggest searing before the sous vide cook. It is better to spice the roast, seal in the bag, cook sous vide and then finish in a pan or oven. That way, it is able to get a nice finish.

Tuesday 28th of February 2023

@Jim Bell, I do a light sear before and a good sear after. More flavor in the bag, more texture in the end.


Thursday 22nd of December 2022


I've done both and prefer the pre-sear as well!


Sunday 26th of June 2022

Interesting! I always pre-sear my pork loin roast before sous vide. I think it builds flavor while it is cooking.

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