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If you want to learn how to make the juiciest, tenderest, most flavorful pork roast ever, this sous vide pork sirloin roast recipe will give you just that!
Say goodbye to dry, stringy, pork sirloin roasts when you use the sous vide method to cook it. While it takes 6 hours in a 135°F water bath to cook, most of the time is hands off allowing you to do whatever else floats your boat.
Pork sirloin roasts are prone to drying out when cooked with traditional methods, so sous vide is really a great option. Plus, it's cooked in a honey lime sauce which adds the perfect sweet tanginess to the pork.
Annnnnd...to top it off this sous vide pork sirloin roast is easy to make in advance, making it perfect for easy, healthy weeknight dinner!
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Why this pork roast recipe works
- Slow cooking this whole pork roast sous vide allows it to stay ultra juicy while getting super tender - results are perfect every time!
- The tahini in the sauce adds a deliciously nutty component that may seem unusual, but works amazingly with the honey and lime.
- The pork creates its own juices while cooking, making for an amazing sauce when the sirloin is done cooking.
- You can make this in advance and just reheat and sear when you're ready to service it (it lasts 7-10 days in the fridge and up to 3 months in the freezer).
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What is sous vide?
Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water at a certain temperature to perfectly cook your food every time.
Because the temperature stay consistent and it keeps your food at the same temperature, your risk of overcooking is almost non-existent.
To learn even more about sous vide cooking, head over and read about the benefits of sous vide cooking."
If you don't have a lot of experience sous vide cooking yet, you may want to pop over and read what sous vide cooking is and the benefits of sous vide cooking.
Ingredients to make sous vide pork sirloin roast
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
Pork Sirloin Roast: You may need to ask for this cut specifically if you don't see if pre-packaged. It can easily be confused with a plain pork loin roast or pork tenderloin.
Avocado oil: I always use avocado oil or high heat searing. It has a very high smoke point and is pretty close to flavorless.
Chipotle pepper: A chipotle pepper is a dried, smoked jalapeno, often available in cans with adobo sauce. They are deliciously smoky, slightly bitter and spicy.
Tahini: Tahini is ground sesame butter or paste and has a nice nutty flavor.
Ingredient substitutions and variations
- Tahini: Substitute peanut butter in a pinch. You can also grind up toasted sesame seeds and oil to make your own.
- Pork sirloin roast: Substitute a pork loin if needed. Same cook time and temperature is recommended.
- Avocado oil: Any high smoke point oil for searing works here.
Step by step instructions
Step 1: Season the pork roast with the salt and pepper and let it sit for 30 minutes.
Step 4: Heat a sous vide water bath to a temp of 135°F. You can also use one of these other temperatures below if you have a different preference.
| 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) |
Step 7: Remove the pork from the bag, reserving the bag sauce in a saucepan, and pat as dry as possible with paper towels.
Step 8: Simmer the reserved sauce over medium heat for a cook time of 2-4 minutes. If the sauce is too salty, add some unsalted or light chicken or pork stock.
Step 11: Remove the pork from heat, let cool for a couple minutes, slice and serve with the sauce.
Expert tips for sous vide pork sirloin roast
- Adjust the cooking temperature to your preference. I think it's best at 135°F, but the table in the post above provides some different options.
- If the sauce is too salty after simmering, add some unsalted or light chicken or pork stock.
- You can also sear this on a grill preheated on high heat, or use a kitchen torch to sear it on the outside.
Serving options
- I really like this boneless pork used in tacos with this green salsa or even some cilantro chimichurri.
- A sided of Instant Pot Mexican rice or Instant Pot Cilantro rice goes great with this.
- Add herbs like fresh thyme or rosemary if you want to slightly change the flavor profile.
- Serve it with classics like these Instant Pot scalloped potatoes or creamed pearl onions.
- Simple air fryer French fries or these truffle Parmesan fries are amazing as well!
Frequently asked questions
The pork sirloin roast is near the rear of the animal, coming from the hip area. The pork loin comes from the center. They are both tough and lean cuts of pork.
Per the USDA, pork should be cooked to a temperature of 145°F degrees. However, this assumes pork is cooked using traditional methods (stove, oven, grill). When cooking pork sous vide, it can be cooked at much lower temperatures as it is pasteurized and considered safe to eat.
While you can use pork sirloin roast for pulled pork, it is a very lean meat so it will be dry when shredded. I recommend using a pork shoulder roast when making pulled pork.
Leftovers can be stored in an airtight container in the fridge for 5-7 days. Reheat in a 132°F sous vide water bath for 15-30 minutes for the best results. Can also be reheated in the microwave in 30 second intervals until heated through (be careful not to overcook).
Leftovers can also be frozen. Reheat directly from frozen in the water bath for 30-45 minutes, or thaw in the fridge overnight and reheat in the microwave.
More sous vide pork recipes
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Recipe
Sous Vide Pork Sirloin Roast
Ingredients
- 3-4 pounds pork sirloin roast boneless
- 2 tablespoon avocado oil for searing
- 1 chipotle pepper in adobo sauce crushed
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh lime juice
- 1 teaspoon garlic powder
- 1 tablespoon tahini
- 1 tablespoon honey
Instructions
- Season the pork roast with the salt and let it sit for 30 minutes.
- While the pork sits, mix the remaining ingredients (except avocado oil) in a bowl.
- Heat a sous vide water bath to 135°F.
- Place the pork in a vacuum seal bag and pour the sauce over the top. Seal the bag.
- Cook in the water bath for 6 hours.
- Remove the pork from the bag, reserving the bag sauce in a saucepan, and pat as dry as possible with paper towels.
- Simmer the reserved sauce over medium heat for 2-4 minutes. If the sauce is too salty, add some unsalted or light chicken or pork stock .
- Heat a cast iron skillet over high heat and add the avocado oil.
- Add the pork roast and sear on all sides for about 60 seconds a side, until a crisp brown crust forms.
- Remove from heat, let cool for a couple minutes, slice and serve with the sauce.
Expert Tips:
- Adjust the cooking temperature to your preference. I think it's best at 135°F, but the table in the post above provides some different options.
- If the sauce is too salty after simmering, add some unsalted or light chicken or pork stock.
- You can also sear this on a grill preheated on high heat, or use a kitchen torch to sear it on the outside.
Nutrition
Theresa Fields
I love your sous vide recipes and refer to them often. I am preparing a pork sirloin roast and due to 'circumstances', will be starting it from frozen. How much extra time should I add to the cooking time? Thank you in advance.
Danielle
Hi Theresa, glad you are liking the recipes! I would add an extra hour for a 3-4 pound sirloin roast if you're cooking straight from frozen. If it's only 1-2 pounds, 30 minutes should do it, but an hour won't hurt at all.