Sous Vide Pork Loin in Garlic-Herb Marinade

This sous vide pork loin roast in a green garlic-herb marinade is a foolproof way to easily make a restaurant-quality meal at home.

Sous vide cooking has revolutionized how we approach meal preparation, offering a precise and consistent method to achieve restaurant-quality results in the comfort of our kitchens. One dish that truly shines in the sous vide process is pork loin, particularly when infused with a flavorful garlic-herb marinade. In this article, I’ll show you how to use the sous vide method to make the juiciest and most succulent pork loin with a super duper tasty garlic-herb marinade that you can use for any pork cuts. 

Understanding Pork Loin Roast

Pork loin roast is a standout cut that deserves attention for impressive, satisfying meals. Typically, it’s a large, boneless cut from the upper part of the pig’s back, known for its balanced lean meat and a delightful fat cap that renders down beautifully during cooking, adding richness and flavor.

It’s important to note that pork loin roast and pork tenderloin are distinct. Pork tenderloin is smaller, leaner, and narrower and comes from a different part of the pig. Both cuts are suited for sous vide cooking, but pork loin roast benefits even more from the slower cooking process to maximize tenderness and flavor.

When selecting a pork loin roast, look for bright pink meat with a thick, even fat cap. This fat adds flavor and keeps the roast moist during cooking. 

Aim for a 3-4 pound roast, ideal for 6-8 people or providing leftovers. If you cook for one or two, this recipe freezes well. Larger roasts can be halved for easier management and even cooking—plus, you can freeze one portion for later.

Sous Vide Pork Loin Time and Temprature

Understanding the ideal time and temperature settings for your sous vide pork loin roast is crucial for achieving the desired level of doneness and juiciness. Here’s a detailed guide to help you choose the right settings based on your preference:

Doneness Levels:

Doneness	Temperature	Time Duration
Medium-Rare	135°F (57°C)	3-5 hours
Medium	140°F (60°C)	3-5 hours
Medium-Well	145°F / 63°C	3-5 hours
Well Done	150°F (65.5°C)	3-5 hours

Personal Insights:

1. Medium-Rare (135°F / 57°C):
   • Texture: Ultra-tender with a rosy pink center.
   • Juiciness: Maximum juiciness and very tender.
   • Insight: Ideal if you appreciate a steak-like texture in their pork.
2. Medium (140°F / 60°C):
   • Texture: Tender with a slight pink center.
   • Juiciness: Well-balanced; juicy but slightly firmer than medium-rare.
   • Insight: This is my preferred setting for pork loin, providing a perfect balance of tenderness and traditional doneness.
3. Medium-Well (145°F / 63°C):
   • Texture: Less pink, firmer yet tender.
   • Juiciness: Still fairly juicy, but starting to firm up more.
   • Insight: Great if you prefer pork more on the cooked side but still want to maintain moisture.
4. Well Done (150°F / 65.5°C):
   • Texture: Fully cooked, white throughout.
   • Juiciness: Much firmer, moderately juicy.
   • Insight: Best if you prefer fully cooked meat with no pink

What You’ll Need 

Essential Ingredients 

Essential Equipment 

To excel at sous vide cooking, the right tools are vital. Here’s a list of essentials:

• Immersion Circulator: My go-to sous vide machine is Anova Precision Cooker. 
• Sous Vide Container: Regular stockpots work, but specialized containers like the Anova sous vide container are designed to hold and insulate water efficiently.
• Vacuum Sealer or Ziplock Bags: In my opinion, a vacuum sealer isn’t strictly required for sous vide pork loin, but you can most definitely vacuum seal your pork loin for best results. A high-quality plastic ziptop bag is also effective, especially with the water displacement method.
• Mortar and Pestle or Food Processor: For the garlic-herb marinade, I enjoy the feeling of crushing herbs and spices using a mortar and pestle. A food processor can be more efficient if you prefer. 
• Cast-Iron Skillet: If you decide to sear the pork on the stove, use a cast-iron skillet. 
• Good Knife: Precise cutting is crucial, and a high-quality chef’s knife is invaluable. I prefer my Global Knife for its balance and sharpness.

If you want to know how to choose the right bags to sous vide different foods, read Sous Vide Bags 101.

How to Make Sous Vide Pork Loin in Garlic-Herb Marinade Step by Step

Here’s a breakdown of the cooking process into easy, foolproof steps:

Step 1: Prepare the Garlic-Herb Marinade

Creating a flavorful garlic-herb marinade is key to enhancing the natural taste of the pork loin.

I like using a mortar and pestle to crush the marinade ingredients, but a food processor is much quicker. The key is to aim for a paste consistency so the flavors are well distributed when you rub it all over the pork. This step guarantees that every bite of the pork loin is infused with the rich essence of garlic and herbs.

In a mortar and pestle, crush the fennel seeds first. Then add garlic, rosemary, sage, dill, lemon zest, salt, pepper, and red pepper flakes, followed by olive oil. Smash until all ingredients combine into a paste. If using a food processor, add all ingredients and pulse until a paste forms. If it’s too thick, add a touch of olive oil.

Step 2: Rub the Pork Loin

Rub the garlic-herb paste all over the pork loin roast evenly.

Step 3: Seal the Pork to Marinate

Place the seasoned pork loin in a vacuum-sealed bag or zip-top bag. Remove the air as much as possible and leave it in the fridge overnight. 

Step 4: Preheat the Water Bath

Set your immersion circulator to your desired temperature. Let the water bath preheat.

Step 5: Cook in the Water Bath

Submerge the sealed pork loin in the preheated water bath. If using a ziptop bag, employ the water displacement method to remove as much air as possible and clip the top of the bag on the edge of your cooking vessel. Depending on your preferred doneness, let it cook for 3-5 hours.

Step 6: Sear or Broil for Color

Pat the pork loin dry and reserve the cooking liquid from the bag. Heat a cast-iron skillet over high heat, add some oil, and sear both sides until golden brown, for about 1 minute on each side. You can also put the pork under a preheated broiler for a few minutes. 

Step 7: Make the Serving Sauce

Pour the reserved liquid from the bag into a saucepan, bring to a boil, and strain it. Whisk in honey and lemon juice to taste.

Step 8: Serve

Slice the pork loin into thick slices, garnish with fresh herbs, and drizzle with the serving sauce before serving.

Serving Suggestions 

• This sous vide pork loin pairs perfectly well with the Crispy Fennel Apple Salad. 
• Also coated with garlic and herbs, Garlic Paprika Sous Vide Potatoes complement the juicy pork. 
• A mix of roasted carrots, parsnips, and Brussels sprouts adds color and nutritional balance. 
• Sautéed green beans, toasted almonds, and lemon juice provide a crunchy, fresh contrast.
• A fresh sous vide corn salad with bell peppers, avocados, black beans, and garlic lemon aioli brings zesty brightness.

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