Sous Vide Pork Loin

Super easy and delicious recipe. This makes the most flavorful, juiciest, and most succulent pork you have ever had. It requires special equipment - a sous vide machine. The machine can be a little expensive and a little intimidating. This recipe is the perfect first use if you are new to sous vide. Recipe amounts are approximate.

Prep Time

0 min.

Cook Time

120 min.

Yield

6 Servings

New Yield

Ingredients

1 Pound Pork Loin
1 1/2 Pounds Baby Red Potatoes
12 Ounces Brussel Sprouts
1 Tablespoon Italian Seasoning

Directions

Prepare your sous vide water bath according to your specific machine directions. Set the temp for 57 Celsius or 135 Fahrenheit. This temperature will give a slightly pink, extremely juicy doneness.
Place pork and seasoning in a zip-top bag and seal tightly. Alternatively, use a vacuum food sealer OR if your pork is pre-marinated in a vacuum bag, place the pork package directly in the sous vide. No prep needed!
Cook for 1.5 to 4 hours.
Remove from packaging and pat dry with a paper towel.
Finish pork roast by searing on all sides in a smoking hot skillet with a drop of vegetable oil. As soon as you have some nice brown, it is done! The inside is already perfectly cooked.