Name: Sous Vide Pork Loin in Garlic-Herb Marinade Recipe
Prep time: 15 min
Cook time: 3 h
Total time: PT-481898H47M14S
Cuisine: American
Ingredients: 3-4 pounds pork loin roast; 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; ¾ teaspoon red pepper flakes; Zest of 1 lemon; 2 tablespoons olive oil (more for searing); Juice from the cooking bag; 1 teaspoon honey; Lemon juice, to taste

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

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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.
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.
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.
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