Sous vide cooking has revolutionized the way home cooks prepare meats. By cooking foods sealed in airtight bags immersed in a temperature-controlled water bath, you can achieve restaurant-quality results with succulent, tender meat that is cooked evenly from edge to edge. Pork loin is an ideal cut of meat for sous vide pork loin, as the precision cooking helps prevent it from drying out. When paired with a flavorful marinade, sous vide pork loin is downright sublime.

In this guide, you’ll learn everything you need to know to make perfect sous vide pork loin at home, including:

Benefits of Sous Vide Pork Loin

Sous vide cooking offers several unique advantages for preparing pork loin, resulting in a consistently delicious and foolproof meal. Let’s explore each benefit in more detail:

Benefits of Sous Vide Pork Loin

1. Juicy, tender meat without fail:

  • Sous vide cooking uses a water bath to precisely control the temperature of the pork loin, ensuring that it cooks evenly throughout. This prevents overcooking, which is the main culprit behind dry and tough meat.
  • The water bath also creates a moist environment that helps to retain the natural juices in the pork loin, resulting in incredibly tender and juicy results.

2. Ability to cook precisely to desired doneness:

  • Unlike traditional cooking methods, where it can be difficult to achieve precise internal temperatures, sous vide offers unparalleled control over the final doneness of your pork loin.
  • You can set the desired internal temperature to the exact degree you prefer, whether you like your pork loin rare, medium-rare, or well-done. This ensures perfect results every time.

3. Marinades infuse deep into meat:

  • Sous vide cooking allows for longer and more effective marination compared to traditional methods.
  • The vacuum-sealed bag traps the marinade and prevents it from diluting in the water bath. This allows the flavors to penetrate deeply into the meat, resulting in intensely flavorful pork loin.

4. Consistent results every time:

  • With sous vide, you can eliminate the guesswork and achieve consistent results every time you cook pork loin.
  • Once you set the desired temperature and time, the sous vide machine will take care of the rest, ensuring perfectly cooked pork loin every single time.

5. Easy, hands-off cooking method:

  • Sous vide cooking requires minimal preparation and effort.
  • Once you have seasoned and bagged the pork loin, simply place it in the water bath and let the machine do its work.
  • This frees you up to focus on other aspects of your meal or simply relax and enjoy your time.

Choosing the Right Cut of Pork

The best cuts of pork for sous vide cooking include:

– Pork tenderloin
– Boneless Pork loin
– Pork chops (1-1 1⁄2 inches thick)

Pork loin has excellent marbling which keeps the meat nice and moist during extended sous vide cooking. Choose pork loins around 2-3 pounds which will feed 4-6 people.

Marinating Times and Tips

Marinating is highly recommended when cooking sous vide pork loin to impart flavor and moisture into the meat. The vacuum sealing draws marinades deep into the meat’s pores.

Tips for marinating pork loin:

– Marinate for 1-2 hours at room temp or 4-12 hours refrigerated
– Acidic marinades tenderize meat so limit exposure
– Pat meat dry before sealing to prevent too much liquid in bag

Sous Vide Process

Sous Vide Pork Loin cooking offers a precise and flavorful way to prepare delicious pork. Here’s a breakdown of the process, explained in detail:

Prepare the Marinade and Pork

  • Choose your desired marinade recipe. You can opt for a classic combination like olive oil, garlic, rosemary, and thyme, or explore more adventurous options like Asian-inspired marinades with soy sauce, ginger, and honey.
  • Cut your pork into portions suitable for your liking. For example, you could use boneless pork loin or tenderloin cut into medallions or thick slices.
  • Place the pork in a container and generously coat it with the prepared marinade. Ensure all sides are covered and marinate for at least 30 minutes, but preferably overnight for maximum flavor absorption.

Seal the Pork and Marinade in a Bag

  • You’ll need a vacuum sealer and vacuum pouches for this step. Alternatively, you can use the water displacement method to remove as much air as possible from a regular zip-lock bag.
  • Place the marinated pork in a vacuum pouch and seal it tightly, ensuring no leaks. Removing excess air is crucial for achieving even cooking.

Cook the Pork

  • Preheat your sous vide water bath to the desired temperature. The ideal temperature range for pork is between 135°F and 145°F.
  • Carefully submerge the sealed bag containing the pork in the water bath. Ensure the water level covers the entire bag.
  • Set the timer according to the thickness of your pork and desired doneness. Here’s a general guideline:
    • 1 inch thick: 2-4 hours
    • 2 inches thick: 4-6 hours
    • 3 inches thick: 6-8 hours

Sear the Pork (Optional)

  • While not strictly necessary, searing the pork after sous vide cooking adds a delicious caramelized crust and enhances the flavor.
  • Remove the pork from the bag and pat it dry with paper towels.
  • Heat a pan with oil or butter over high heat until shimmering.
  • Sear the pork on each side for about 30 seconds to 1 minute, until golden brown.
  • Allow the pork to rest for a few minutes before slicing and serving.

The last step of searing adds a browned exterior crust to contrast with the tender interior of the pork. Sear on hot grill or in skillet for 1 minute per side.

Delicious Marinades for Pork Loin

5 Delicious Marinades for Pork Loin

Here’s a detailed explanation of each marinade listed:

1. Soy sauce, honey, garlic:

This is a classic marinade that’s simple to make and incredibly flavorful. The soy sauce adds a salty umami taste, the honey balances it with sweetness, and the garlic adds a pungent bite. This combination is perfect for pork loin because it penetrates the meat deeply, resulting in juicy and flavorful results.

2. Chili sauce, lime, cilantro:

This marinade is full of vibrant flavors and a touch of heat. The chili sauce adds sweetness and spice, the lime brightens the flavor with acidity, and the cilantro brings in fresh herbal notes. This marinade is perfect for those who enjoy a bit of a kick in their food and complements the subtle sweetness of pork loin nicely.

3. Wine, rosemary, garlic:

This marinade is elegant and sophisticated, infusing the pork loin with rich and complex flavors. The wine adds depth and acidity, the rosemary provides a subtle woodsy aroma, and the garlic adds a touch of warmth. This marinade is perfect for special occasions and pairs well with roasted vegetables and mashed potatoes.

Fruit juices, ginger, mustard:

4. Fruit juices, ginger, mustard:

This marinade is sweet, tangy, and bursting with freshness. The fruit juices (orange, pineapple, etc.) add natural sweetness and acidity, the ginger adds a zesty bite, and the mustard provides a touch of tang. This marinade is perfect for those who enjoy a lighter flavored pork loin and pairs well with grilled fruits and salads.

5. Teriyaki, sesame oil, brown sugar:

This marinade is savory, sweet, and slightly sticky, creating a delicious glaze on the pork loin. The teriyaki sauce adds a familiar Asian flavor, the sesame oil adds a nutty aroma, and the brown sugar adds a touch of caramelization. This marinade is perfect for those who enjoy Asian-inspired flavors and pairs well with rice and stir-fried vegetables.

Get creative with unique flavor combinations!

Serving Suggestions

Sous vide pork pairs nicely with:

– Roasted vegetables
– Risotto or polenta
– Sauces like chimichurri or romesco
– On buns for pulled pork sandwiches


Q: What temperature should I cook pork loin sous vide?

A: 135°F to 145°F for 2-4 hours

Q: Can I sear before sealing the pork in bags?

A: It’s best to sear after cooking sous vide to prevent moisture loss

Q: What thickness of pork loin works best?

A: 1 1⁄2 to 3 inches thick cuts ideal

Q: Do I need a vacuum sealer?

A: No, you can use Ziploc bags and the water immersion method

Q: How long does cooked pork loin last refrigerated?

A: Will keep refrigerated for 5-7 days

Last Words

Sous vide pork loin is a dish that can be achieved to perfection with the right cut of meat, marinade, and cooking technique. This lean cut of meat, when cooked sous vide style, results in a juicy, tender, and flavorful dish that is sure to please any crowd. Mastering the cooking times and temperatures is key to achieving these perfect results.

With the sous vide technique, the meat is vacuum-sealed and cooked in a water bath at a precise temperature, which allows the meat to cook evenly throughout, locking in all the flavors and juices. The ultimate guide to the best breakfast on Oahu not only explores the vibrant morning culinary scene but also delves into innovative cooking techniques, like sous vide, that can transform a humble breakfast into a mouth-watering, succulent dish—guaranteed to impress even the most discerning of palates, leaving your guests in awe of the culinary masterpiece you’ve created.

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Roger Walker

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