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Easy Sous Vide Pork Loin Roast Recipe with Garlic Rub

Discover the secrets to achieving mouthwatering Sous Vide Pork Loin Roast with our step-by-step recipe guide! Learn the art of cooking pork loin to perfection, retaining all its juices for an unparalleled flavor explosion. This foolproof recipe ensures tender, succulent results every time, even if you’re new to sous vide cooking. Perfect for all occasions!

sous vide pork loin roast recipe with garlic rub

Are you tired of serving dry, flavorless pork loin roasts that leave your taste buds longing for more? 

If so, get ready to uncover the best way to cook a pork loin roast that will transform your dinner into a mouthwatering sensation. 

Picture this: pork that is succulent, juicy, and bursting with flavor. 

Sound too good to be true? Think again. 

In this article, we will unlock the secrets of the sous vide method and guide you through a step-by-step process to achieve the perfect pork loin roast. 

But that’s not all – we’ll also share essential tips for seasoning, bagging, and searing your pork, ensuring a truly unforgettable dining experience. 

So, get ready to impress your guests and indulge in a tender and flavorful dish that will leave everyone craving for more. 

It’s time to take your pork loin roast game to a whole new level.

Disclosure – I may get a small commission for purchases made through affiliate links in this post.

Sous Vide Pork Loin Roast

❤️ The Joule Sous Vide Cooker

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 it 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 it 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 the Pork Well

The first key to achieving a perfectly cooked pork loin roast is to season it well. 

Seasoning is crucial, as it not only enhances the flavor but also ensures that every bite is packed with deliciousness.

For this recipe, an ideal mixture includes kosher salt, freshly ground black pepper, garlic powder, and paprika. 

While you can also include other spices, such as brown sugar, sage, thyme, or even Dijon mustard, to suit your preference, this is what I use for my go-to pork seasoning blend.

To start with, pat the pork dry with paper towels then rub the seasoning mixture onto the entire pork loin roast before heating a heavy skillet over medium-high heat. 

Once hot, drizzle a little bit of olive oil then proceed to add the pork roast to sear it. 

Give the pork a quick sear for just a minute or two on each side until the pork roast is completely browned on all sides. 

Searing the meat enhances the flavor; however, if you prefer not to sear the meat, it is still possible to proceed with the recipe without this step.

To further enhance the flavor, you can also let the seasoned pork loin roast sit in the refrigerator for a couple of hours or even overnight. 

This allows the flavors to meld together and permeate the meat, resulting in a more intense and well-rounded taste.

Sous Vide Pork Loin Roast

🔑 Key to Success #2 – Carefully Bag the Pork

When it comes to bagging your pork loin roast, there are a few important considerations to keep in mind.

First and foremost, you’ll want to ensure that you are using high-quality vacuum seal bags specifically designed for a sous vide machine, if possible.

These bags are typically made from durable, BPA-free plastic that can withstand the high temperatures involved in the cooking process.

A Ziploc bag or similar zip-top plastic bag can work in a pinch as well.

Before placing your seasoned pork loin roast into the bag, it’s important to remove as much air as possible to create a tight seal. 

This can be achieved by using a Foodsaver vacuum sealer machine, which sucks out the air from the bag, leaving your pork loin roast in close contact with its own flavorful juices.

 If you don’t have a vacuum sealer, don’t worry. 

You can also use the water displacement method, where you partially seal the sous vide bag and then lower it into a container of water, allowing the pressure to push out the air before sealing it completely.

Another tip to keep in mind is to avoid overcrowding the bags. It’s best to place one piece of meat per bag to ensure even cooking and flavorful pork roast. 

If you need to cook multiple pork loin roasts, simply use multiple bags.

Once your pork loin roast is securely sealed in the bag, it’s ready to be cooked to perfection in the sous vide water bath. 

The vacuum-sealed bag not only helps to seal in the flavors, but it also prevents moisture loss, resulting in a juicy and tender pork loin roast.

Sous Vide Pork Loin Roast

🔑 Key to Success #3 – Choose Your Thickness and Doneness

Sous vide cooking is a precise and foolproof method of preparing pork loin roast that guarantees moist and perfectly cooked meat without any guesswork. 

The National Pork Board recommends that you cook pork until it reaches an internal temperature between 145 degrees F (medium rare) and 160 degrees F (medium) for best results.

To achieve optimal results, it is recommended that the precision temperature be set to 144 degrees F, which results in a tender and slightly pink pork loin roast. 

However, if you prefer pork without any pink, a temperature of 150 degrees F or slightly higher should be used.

The cook time of the pork loin roast depends on its thickness. 

For instance, for a 2-inch thick pork loin roast, the recommended cook time is 1 hour and 30 minutes, while a 3-inch thick roast requires 3 hours of cooking time. 

For a 4-inch thick pork loin roast, the cook time should be approximately 5 hours. 

To ensure that your pork loin roast is cooked to the desired level of tenderness, do not hesitate to adjust the suggested cook times according to your needs.

One of the most significant advantages of sous vide cooking is its flexibility, which eliminates the possibility of over or undercooking meat. 

Even if you exceed the minimum cook time by up to two hours, your pork loin roast will remain at the same temperature and be perfectly cooked. 

This feature is unique to sous vide cooks and enables you to prepare your pork loin roast with confidence and ease.

In addition to producing juicy meat with minimal effort, sous vide cooking also offers the added benefit of freeing up your oven and other appliances. 

This is especially valuable when cooking for large groups or organizing dinner parties, as it allows you to prepare your pork loin roast in advance and spend more time entertaining your guests. 

Sous Vide Pork Loin Roast

🔑 Key to Success #4 – Perfectly Seared Pork for an Amazing Finish

A beautifully seared pork loin roast not only adds a delicious crust but also enhances the overall appearance and flavor of the dish. 

By following a few simple steps, you can elevate your sous vide pork loin roast to a new level of culinary excellence.

Before you begin searing, make sure to pat the surface of the pork loin roast dry with a paper towel. 

This step is crucial because any moisture on the surface will hinder the development of a nice crust. 

Moisture creates steam, and steam is the enemy of browning. 

So, take a moment to ensure that your pork loin roast is completely dry.

Next, heat a cast iron skillet over medium-high heat and add a small amount of oil with a high smoke point, such as olive oil or grapeseed oil. 

Let the oil heat up until it shimmers, indicating that it’s hot enough for searing. 

Gently place the pork loin roast into the hot pan, making sure not to overcrowd the pan. 

If you are cooking a larger roast, you may need to sear it in batches to ensure even browning.

Once the pork loin roast is in the skillet, let it sear undisturbed for a few minutes on each side. 

This allows a golden-brown crust to develop, adding depth and complexity to the flavors. 

Use tongs to carefully flip the roast, ensuring that all sides are evenly seared. 

The goal here is not to cook the pork loin roast through, but rather to create that caramelized exterior that will give your dish an irresistible texture and taste.

If you want to take the searing process to another level, consider adding some aromatics to the skillet. 

Garlic cloves, fresh herbs like rosemary or thyme, or even a pat of butter can infuse the seared crust with additional flavors. 

Simply place the aromatics in the pan alongside the pork loin roast and let them sizzle and release their fragrant oils.

Once the searing process is complete, remove the pork loin roast from the skillet and let it rest for a few minutes. 

This resting period allows the juices to redistribute within the meat, ensuring a moist and succulent result. 

After the brief rest, it’s time to slice and serve your perfectly seared sous vide pork loin roast.

Sous Vide Pork Loin Roast

🌟 Other Sous Vide Pork Ideas and Serving Suggestions

Now that you’ve mastered the art of searing a pork loin roast, you may be wondering what other delicious sous vide pork dishes you can explore. 

From tender sous vide pork tenderloin and juicy sous vide pork chops to frozen pork tenderloin, succulent pork butt, and even crispy bacon, the possibilities are endless. 

So, let your culinary creativity soar and experiment with these other sous vide pork ideas for a truly mouthwatering experience.

Pork tenderloin is a lean and tender cut that is perfect for sous vide cooking. 

By cooking it at a precise temperature for a longer period of time, you can ensure a juicy and flavorful result. 

Just like with the pork loin roast, your sous vide pork tenderloin recipe will suggest that you sear the tenderloin after cooking to add a nice crust and enhance the overall texture.

If you’re in the mood for some juicy pork chops, sous vide cooking is the way to go. 

By cooking the chops sous vide, you can achieve an even doneness throughout the meat, resulting in a tender and moist bite every time. 

Whether you prefer bone-in or boneless chops, the sous vide method will elevate them to new heights of deliciousness.

Frozen pork tenderloin can also be cooked sous vide, making it a convenient option for those times when you forget to defrost your meat. 

Simply adjust the cooking time to accommodate the frozen state of the meat and let the sous vide magic do its work. 

The end result will be a perfectly cooked and tender pork tenderloin, ready to be enjoyed.

For a rich and flavorful pork experience, consider trying sous vide pork butt. 

This cut, also known as pork shoulder, is known for its marbling and tenderness when cooked low and slow. 

By using the sous vide method, you can ensure that the pork butt is cooked to perfection, resulting in succulent and melt-in-your-mouth pulled pork.

With these other sous vide pork ideas, your culinary adventures are just beginning. 

📌 Get the Printable Recipe for 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

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 single time because it's cooked at a precise temperature. It's virtually impossible to mess up if you follow these keys to success. 
4.43 from 115 votes
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Course: Main Dishes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 10 servings
Calories: 559kcal
Author: Jennifer


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

Pork Dry Rub


  • In small bowl, mix up the spice rub – salt, black pepper, garlic powder, and smoked paprika. Pat the pork dry using a paper towel then rub the spices into the meat.
  • Heat the 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.
  • Transfer the seared pork loin to a large Foodsaver bag or a large zip-top plastic bag. Remove all air from bag using a vacuum sealer or the water displacement method.
  • Fill a large stockpot or sous vide container 3/4 full of water. Place on heat-proof surface and add immersion circulation (sous vide cooker.)
  • 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.
  • When the water is heated, lower each plastic 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.
  • 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).
  • 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.
  • 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. 


Serving: 1grams | Calories: 559kcal | Carbohydrates: 1g | Protein: 72g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 224mg | Sodium: 522mg
Join the Conversation: Share Your Experience! Your comments are incredibly valuable because they guide me as I develop recipes for you. Please share your thoughts with me in the comments section below!

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Recipe Rating

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.


Saturday 10th of July 2021

If I cannot “jump to recipe” and am stuck reading your life story or what you perceive as amusing anecdotes. I’m outta here. I search for actual recipes. I have NEVER typed into google: “Someone else’s stories of their boring life”