Sous Vide Pork Loin
Sous Vide Pork Loin is a juicy and flavorful way to cook pork loin roast. It’s perfectly tender and finished with a delicious cream sauce!
Servings 8 people
Calories 192kcal
Ingredients
- 2-3 pound pork loin
- 1 tablespoon salt
- 1 tablespoon brown sugar
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- ¼ teaspoon black pepper
- ¼ cup white wine
- ½ teaspoon paprika
- ¼ cup cream
- Fresh parsley for garnish
Instructions
- Rub the pork loin with the salt and let 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 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.
Notes
- Make sure you’re cooking a pork loin and not a pork tenderloin as they have different sous vide cooking times.
- When buying your pork loin, make sure you buy one that fits the size of your sealable bag and your water bath.
- Be sure to properly remove air from the sealable bag. This will help keep bacteria out of the bag.
- If air gets in the sealable bag, just open it, let the air out and reseal it.
- 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.
- For the best sear, dry the surface of the pork loin with a paper towel when it comes out of the water bath.
- The skillet should be hot before adding the pork so it sears quickly without overcooking.
- Don't brown the pork roast for more than 20-30 seconds per side as you’ll risk overcooking it and drying it out.
- 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.
Nutrition
Serving: 6ounces | Calories: 192kcal | Carbohydrates: 2g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 82mg | Sodium: 1972mg | Potassium: 452mg | Fiber: 1g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg