Description
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.
Ingredients
Scale
- 3–4 pounds pork loin roast
For the garlic-herb marinade:
- 1 teaspoon fennel seeds
- 5 cloves garlic, peeled and crushed
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh sage, chopped
- 3 tablespoons fresh dill, chopped
- 1 tablespoon sea salt
- 1 teaspoon ground black pepper
- 3/4 teaspoon red pepper flakes
- Zest of 1 lemon
- 2 tablespoons olive oil (more for searing)
For the serving sauce:
- Juice from the cooking bag
- 1 teaspoon honey
- Lemon juice, to taste
Instructions
- Make the Garlic-Herb Marinade: Crush fennel seeds in a mortar and pestle. Add garlic, rosemary, sage, dill, salt, pepper, red pepper flakes, lemon zest, and olive oil. Smash the marinade ingredients until the mixture turns into a paste. Alternatively, you can use a food processor for this step.Â
- Marinate the Pork Loin Roast: Trim the fat or leave it on if you prefer. Score the roast on both sides with a sharp knife. Rub the garlic-herb paste all over the pork. Transfer to a large ziptop bag and marinate it in the fridge overnight.Â
- Sous Vide the Pork: When ready to cook, preheat water to 140°F (60°C) for medium, 135°F (57°C) for medium-rare, or 145°F (63°C) for well-done using a sous vide machine. Submerge the pork into the water bath using the water displacement method. Set the timer for 3-5 hours.Â
- Finish the Pork: Remove the pork from the water bath once the timer goes off. Open the bag and transfer the pork to a large plate, reserving the cooking juice in the bag. Heat a cast iron skillet over medium-high heat. Pat the pork dry with paper towels. Once the skillet is hot, add a splash of olive oil and place the pork into the skillet to sear, about one minute on each side, pressing it down using a pot lid. Once the pork is golden brown outside, transfer it onto a cutting board to rest. Alternatively, you can place the pork under a broiler over high heat for 5-7 minutes to finish.
- Make the Serving Sauce: Pour the cooking juice from the bag into the same skillet. Bring it to a boil, scraping off the brown bits from the bottom of the skillet. Strain the sauce through a fine mesh strainer. Stir in honey and a squeeze of lemon juice.
- Serve: Slice the pork roast, garnish with fresh herbs if desired, and serve it with the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 293
- Sugar: 0.9g
- Sodium: 995.8mg
- Fat: 8.8g
- Saturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 3.7g
- Fiber: 1.1g
- Protein: 48g
- Cholesterol: 147.3mg
