Sous Vide Pork Loin Roast with Garlic Herb Rub
Ingredients
- 3-4 pound pork loin roast
- Leaves from 1 sprig rosemary
- 5 cloves of garlic
peeled
- 2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp red pepper flakes
optional
- 1/2 tsp olive oil
if necessary
- Liquid from sous vide bag
- Juice of 1/2 lemon
- 1 tbsp chopped fresh parsley
- 1/2 tsp flaked sea salt
Directions
- 1
Preheat a water bath to your desired temp with an immersion circulator. 130F for medium rare, 140F for medium (my favorite), 150F for medium-well, 160F for well done.
- 2
Prepare the rub by adding garlic cloves, rosemary, salt, pepper, and red pepper flakes (if desired) to a food processor to make a paste. If it needs to be thinned out a bit, add olive oil and continue to process.
- 3
Rub this mixture all over the pork loin roast.
- 4
Vacuum seal the pork loin roast, or use another air removal method if desired.
- 5
Add to water bath and cook for 3-5 hours.
- 6
When the roast is done, preheat the broiler and line a rimmed baking sheet with foil. Remove the roast from the water bath and the bag, saving the liquid, and place roast on the foil lined baking sheet, fat cap up. Broil until deeply golden brown.
- 7
In a bowl, whisk together the liquid from the bag, lemon juice, parsley, and flaked sea salt.
- 8
Slice the pork roast into thick slices and serve with sauce.
Sous Vide Pork Loin Roast with Garlic Herb Rub
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About this Recipe
Craving pork loin that's incredibly juicy and bursting with flavor, every single time? This sous vide pork loin roast with a garlic herb rub delivers on that promise, transforming a simple cut of meat into a tender, aromatic centerpiece.
The magic lies in the sous vide technique, which cooks the pork loin to a precise 140 degrees F, ensuring a perfect medium doneness from edge to edge. This method prevents overcooking, locking in all the natural moisture and creating an unparalleled tenderness you simply can't achieve with traditional roasting. The aromatic garlic herb rub, featuring fresh rosemary, permeates the meat during cooking, infusing every bite with savory goodness.
Prepare for a pork loin roast that redefines your expectations. You'll experience a supremely tender texture that practically melts in your mouth, complemented by the robust flavors of garlic and fragrant rosemary. The optional red pepper flakes add a subtle warmth, while a final touch of fresh lemon juice and parsley brightens the entire dish, creating a balanced and utterly delicious experience. This method takes the guesswork out of achieving a perfectly cooked, consistently juicy pork loin.
Feel free to adjust the intensity of the garlic by using fewer or more of the five cloves to suit your preference. The red pepper flakes are entirely optional; omit them if you prefer no heat, or increase them slightly for an extra kick. While fresh rosemary is key to the vibrant herb rub, you can certainly experiment with the quantities to find your perfect balance of flavor.
Serve this magnificent pork loin roast as the star of a comforting family dinner or an elegant gathering. Drizzle with the flavorful bag liquid, a squeeze of fresh lemon, and a sprinkle of chopped parsley and flaky sea salt for a beautiful presentation.