Sous Vide Pork Loin

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This Sous Vide Pork Loin recipe is the most juicy and flavorful way to cook a pork loin roast! It’s easy to prepare, perfectly tender and finished with a delicious cream sauce. It’s a stress-free option for a Sunday roast, weeknight meal or fancy dinner party. 

Once you use the sous vide method to cook pork, you may never go back to traditional methods! We love using it to prepare these sous vide pork chops, this sous vide pulled pork, sous vide pork roast, and this sous vide pork belly!

The sous vide yields moist, tender and juicy pork every time, even when the cut of meat is lean like pork loin. You never have to worry about overcooking it or drying it out.

If you have a pork tenderloin (which is different from pork loin), don’t worry! We have a sous vide pork tenderloin recipe too!

For the most amazing meal, we usually pair this pork loin with creamy garlic mashed potatoes, Instant Pot carrots and air fryer broccoli. They all get smothered in the cream sauce that’s made with the pork roast. So good!

Check out the sous vide pork loin story!

Why this recipe works

1. As the temperature of the sous vide water bath is controlled, the internal temperature of the pork stays at the temperature you set. So, the pork can be cooked just the way you like it, and it will never get dry or tough.
2. Pork loin is inexpensive compared to other types of roasts, so it’s a budget friendly protein to add to any meal.
3. Pork loins are also large, so it’s a great menu option when you’re in charge of preparing a meal for a large crowd or family gathering.
4. The cream sauce really takes the pork roast up a notch! It’s easy, flavorful and elegant, making this recipe perfect for date night or dinner parties.

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator. This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use binder clips) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum seal bags

You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!

Other sous vide recipes

• Sous Vide Ham
• Sous Vide Pork Butt
• Sous Vide Venison
• Sous Vide Rack of Lamb
• Sous Vide Lobster Tail

What is the difference between pork loin and pork tenderloin?

While both are lean cuts of pork, they’re very different, so they shouldn't be used interchangeably in recipes.

Pork loin, also called center loin roast, is cut from the pig’s back. It’s a large cut that’s thick and wide with a fat cap on top. It can be bone-in or boneless. Pork chops are cut from pork loin.

Pork tenderloin comes from the muscle that runs along the pig’s backbone. It’s long, narrow and boneless. 

Ingredients

For the full list of ingredients and quantities, refer to the recipe card at the bottom of the post.

You’ll need a 2-3 pound pork loin for this recipe. I used boneless as it’s a better fit in the water bath.

The pork is cooked with a mix of seasonings including brown sugar, dijon mustard, apple cider vinegar and white wine.

If you prefer to use coconut sugar, feel free to use it in place of the brown sugar. 

I prefer grainy dijon mustard but smooth also works. Some dijon mustards are a little saltier than others, so feel free to use a little less if your mustard is extra salty.

If you don’t have apple cider vinegar, you can use white wine vinegar.

For the white wine, I usually use a dry white wine like sauvignon blanc, which has a better depth of flavor than cooking wines. You can also use chicken broth if you prefer not to use wine.

To make the cream sauce, you’ll use the bag juice (cooking liquid from the bag of pork) and mix it with cream. For a thick sauce, I like to use heavy cream, but you can also use half and half if that’s all you have.

Step by step instructions

Rub the pork loin with the salt and let it sit in the fridge overnight.

Heat a sous vide water bath to 135F degrees.

Place the pork loin in a vacuum seal bag (or ziplock bag if using the water displacement method) with the remaining ingredients (except the cream and parsley). Seal the bag.

Cook the pork loin in the water bath for 6 hours.

Remove the pork loin from the bag, reserving the bag sauce in a saucepan.

Simmer the bag sauce and stir in the cream. Simmer for about 3-5 minutes, until slightly thickened.

In the meantime, heat a skillet over medium high heat and add 1 tablespoon of avocado (or any high smoke point) oil.

Sear the pork loin for 20-30 seconds per side to brown it.

Slice and serve drizzled in the cream sauce and sprinkled with parsley.

Sous Vide Pork Loin Temperatures

Temperature	Doneness	Result
135°F	Medium-rare	Ultra tender and juicy (Recommended)
141°F	Medium	Firm but still tender and juicy
151°F	Medium-well	Fully firm and moderately juicy
158°F	Well-done	Dry and very firm (not recommended)

Expert tips

1. Make sure you’re cooking a pork loin and not a pork tenderloin as they have different sous vide cooking times.
2. When buying your pork loin, make sure you buy one that fits the size of your sealable bag and your water bath.
3. Be sure to properly remove air from the sealable bag. This will help keep bacteria out of the bag.
4. If air gets in the sealable bag, just open it, let the air out and reseal it.
5. The bag of pork may start to float in the water bath. To prevent floating, weigh the bag down with something heavy like this sous vide sinker weight. 
6. For the best sear, dry the surface of the pork loin with a paper towel when it comes out of the water bath.  
7. The skillet should be hot before adding the pork so it sears quickly without overcooking.
8. Don't brown the pork roast for more than 20-30 seconds per side as you’ll risk overcooking it and drying it out.
9. Before slicing the pork, let it rest for 10 minutes after it comes off the hot skillet. This will let the juices redistribute throughout the roast.

Common questions

Storage, freezing and reheating

As pork loins are large, they’re great for leftovers and meal prep.

Store any leftover pork in an airtight container in the fridge and enjoy within 3 days. You can also freeze it for up to 3 months.

To reheat, place the pork in the oven with a little liquid (water or broth) and heat on a low heat. Low and slow is key to not drying out pork when reheating.

Serving options

We love pork loin served with potatoes like these truffle mashed potatoes, sous vide mashed potatoes or Instant Pot scalloped potatoes.

For other vegetable sides, try these air fryer carrots, honey roasted parsnips or Instant Pot beets.

Rice is an easy dish with pork, so try this Instant Pot Jasmine Rice or Instant Pot Cilantro Lime Rice.

And, for dessert, treat yourself to sous vide cheesecake.

Other pork recipes

• Sous Vide Pork Shoulder
• Pork Chops with Mushroom Gravy
• Instant Pot Pork Ribs
• Chinese BBQ Pork
• Slow Cooker Pork Carnitas

Did you make this recipe? Leave a comment below and rate the recipe to let me know how it turned out!