Sous Vide Pork Roast

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Change up your Sunday roast with this Sous Vide Pork Roast. It’s an easy and hands off way to cook for a crowd, and the pork turns out tender, juicy and succulent! Serve it with garlic mashed potatoes and Instant Pot carrots for a delicious and stress-free meal.

I know I’ve said this before, but the sous vide method is my favorite way to cook pork. It’s a foolproof way to get tender and moist results, and works for all cuts of pork like these sous vide pork chops, sous vide pork tenderloin, this sous vide pork shoulder and sous vide pork belly!

Using the sous vide is also a hands off way to cook! After marinating the pork in the fridge overnight, it cooks in a water bath for 6 hours and then gets a quick sear before serving. So easy!

If you love this recipe, you’ll also love this sous vide pork loin or even this sous vide pork butt (like adobo!)recipe.

Jump to:

• What is a pork roast?
• Why this recipe works
• What is Sous Vide?
• Other sous vide pork recipes
• Ingredients
• Step by step instructions
• Sous vide pork roast temperatures
• Expert tips
• Common questions
• Make ahead instructions
• Storage instructions
• Recipe
• 💬 Comments

What is a pork roast?

While pork roast can sometimes refer to a pork shoulder, for the most part, the term refers to a pork loin, and most often a center loin roast.

It’s called a roast because of its size. Pork loins are usually sold in 2-4 pound sizes. It's a large cut of pork taken from the pig’s back and can be sold as boneless or bone-in.

Why this recipe works

1. Using the sous vide ensures your pork roast stays moist and juicy! Lean pork loin can dry out easily, but the controlled temperature of the water bath ensures this doesn’t happen. 
2. Since the recipe calls for pork loin, which is a large cut of pork, this roast is great for meal prep or to feed a crowd.
3. Pork loin is a mild cut of pork so the marinade/sauce is the perfect addition. It’s also super simple to make!
4. This roast is simple enough for easy weeknight meals and fancy enough for dinner parties and special occasions!

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum-seal bags

You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!

Other sous vide pork recipes

• Sous Vide Ham
• Sous Vide Pulled Pork
• Sous Vide Ribs
• Sous Vide Carnitas

Ingredients

For the full list of ingredients and quantities, refer to the recipe card at the bottom of the post.

You’ll need a 2-4 pound pork loin for this recipe. As pork loin tends to be large, I normally use boneless as it fits better in a sealable bag. Just make sure the pork loin you buy can fit in your water bath.

For the marinade/sauce, you’ll need 6 garlic cloves (smashed), 1 tablespoon ginger paste, ¼ cup of soy sauce, 2 tablespoons of brown sugar and 2 tablespoons of dijon mustard. 

You can use smooth or grainy dijon mustard. If you don’t have dijon, you can substitute another type of mustard like stone ground, yellow or spicy brown.

To cut back on the saltiness of the marinade, you can use low sodium soy sauce if you prefer.

If you can’t find ginger paste, feel free to use freshly grated ginger.

I love how the caramel flavor of brown sugar pairs with the mustard and soy sauce. For that reason, I wouldn’t recommend substituting with granulated sugar. But feel free to use coconut sugar instead.

Step by step instructions

Combine all the ingredients, except the pork, in a bowl and mix together.

Place the pork roast in a vacuum seal bag and pour the marinade/sauce ingredients over the top.

Vacuum seal the bag and let marinate in the fridge for 8 hours or overnight.

Heat a sous vide water bath to 134F degrees.

Place the vacuum sealed pork in the water bath and cook for 6 hours.

Remove the pork from the bag and pour the sauce into a saucepan. Simmer for 2-3 minutes then set aside.

Heat a skillet over medium high heat and add 1 tablespoon of avocado oil (substitute coconut, vegetable or canola oil).

Sear the pork for 30-60 seconds per side, until browned. **Be careful not to cook longer or the pork may overcook.

Slice the pork and serve drizzled with the bag sauce. 

Sous vide pork roast temperatures

Temperature	Doneness	Result
134°F	Medium-Rare	Ultra tender and juicy (Recommended)
141°F	Medium	Firm but still tender and juicy
151°F	Medium-Well	Fully firm and moderately juicy
158°F	Well-Done	Dry and very firm (not recommended)

Expert tips

1. When buying a pork roast, make sure it will fit in your sealable bag and your water bath. If it’s too big, you may need to cut the roast down.
2. Keeping bacteria out of the sealable bag is important, so make sure you properly remove the air as it seals. 
3. If air gets in the bag, just open it, let the air out and reseal it.
4. The pork roast may also start to float in the water bath. I like to use a sous vide sinker weight or something heavy to prevent floating.
5. The skillet should be hot before adding the pork so it sears quickly without overcooking.
6. Be careful not to brown the pork roast for more than 30-60 seconds per side as it might start to dry out.
7. Once the pork comes out of the skillet, let it rest for 10 minutes before slicing. This will allow time for the juices to redistribute throughout the roast.

Common questions

Make ahead instructions

You can cook the pork roast a few days in advance and store it in the fridge.

To do this, follow the recipe instructions up to the point of removing the pork from the water bath. Instead of opening the bag, place it in an ice bath to bring the temperature down quickly. Once cooled, store the sealed bag of pork in the fridge for up to 3 days.

To reheat, place the bag of pork in a 134F degree water bath until warmed through. Then, follow the recipe to brown the pork and simmer the sauce.

Storage instructions

As pork roasts are large, you will likely have leftovers, unless you’re feeding a crowd!

Store any leftover pork in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. 

To reheat, place the pork in the oven with a little liquid (water or broth) and heat on a low temperature. This will help prevent it from drying out. If your pork is frozen, just let it defrost in the fridge first before reheating.

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