Easy Sous Vide Pork Loin Roast Recipe with Garlic Rub

Sous Vide Pork Loin Roast is one of my absolute favorite recipes to whip up, and I can’t wait to share why! There’s something magically delicious about cooking meat to the perfect doneness while keeping it unbelievably tender and juicy—this dish truly showcases the sous vide technique at its best. If you’re ready to elevate your cooking game, you’re in the right place!

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I’ve prepared this pork loin roast countless times, and it’s quickly become a go-to in my kitchen.

It pairs beautifully with side dishes like creamy mashed potatoes or roasted vegetables, and I often use this same technique for other meats, such as chicken breast or beef tenderloin.

You might also want to check out my recipes for sous vide chicken breasts or perfectly cooked sous vide hamburgers for more delicious inspiration!

Why I Love This Recipe

This Sous Vide Pork Loin Roast is my culinary superhero!

Not only does it require minimal active cooking time, but it also delivers consistently mouthwatering results that have my friends and family asking for seconds.

Plus, the ability to control the precise temperature means I can achieve my preferred doneness every single time.

Ingredients & Substitutions

Getting the right ingredients for this recipe is key to the fantastic flavor you’ll achieve.

Here’s what you’ll need:

• Pork Loin Roast: This is the star of the show! Look for a high-quality boneless roast for the best results.
• Olive Oil: A touch of olive oil helps to achieve that gorgeous golden sear at the end.
• Butter: This adds richness and helps with that final sear.
• Kosher Salt: Essential for seasoning; it helps draw out the meat’s natural flavors.
• Black Pepper: Freshly cracked pepper adds a nice kick!
• Garlic Powder: A must for that savory depth; feel free to use fresh garlic if you prefer.
• Smoked Paprika: This ingredient gives a lovely smoky flavor that elevates the entire dish!

How to Make Sous Vide Pork Loin Roast

Making this Sous Vide Pork Loin Roast is easier than you might think!

Simply follow these steps for a delectable dish:

1. Mix Up the Rub: Combine the dry rub ingredients in a small bowl.
2. Sear the Pork: Pat the pork dry, apply the spice mix, and sear in a skillet with olive oil until browned.
3. Prepare for Sous Vide: Transfer the pork to a vacuum-seal bag and remove air.
4. Get the Water Ready: Preheat your sous vide water bath to 144°F.
5. Sous Vide Time!: Submerge the bag and cook for the recommended time.
6. Finish Strong: Once cooked, sear the pork again in a hot skillet with butter for that perfect crust.

❤️ 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.

🔑 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.

🔑 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 , 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.

🔑 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. 

🔑 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.

Recipe Variations

Feeling adventurous?

Switch it up by trying a different dry rub! A blend of Italian herbs, or even a spicy Cajun seasoning, can bring a whole new flavor profile to your pork loin.

Additionally, you can play with side dishes, such as pairing it with grilled peaches in the summer or enjoying it alongside a warm winter squash salad.

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