Sous Vide Pork Loin Roast and Honey Garlic Sauce
This is the easiest recipe for the most delicious sous vide pork loin that is juicy and tender with a golden reverse sear on the outside. It’s cooked with a honey marinade in a sous vide bag which is easily made into a delicious sauce with garlic and butter and drizzled over the pork roast.
This is the easiest and best-tasting sous vide pork loin roast (or pork tenderloin) recipe with a honey garlic sauce. The sous vide method uses an easy sous vide machine to ensure a perfectly cooked pork roast every time. Unlike traditional methods that can be hit or miss, the sous vide method guarantees consistency and flavor. It’s finished with a quick sear for a beautifully caramelized crust. This sous vide pork is perfect for a Sunday roast, Thanksgiving, or Easter feast. But it’s also easy enough for a weeknight meal the entire family will love. And the buttery garlic honey sauce takes this meal to a higher level of yum with minimal effort. This recipe is fantastic for both pork loin roast and pork tenderloin.
Why Does the Sous Vide Cooking Method Make the Juiciest Tender Pork Loin?
The sous vide cooking method makes the juiciest, most tender pork because it uses precise temperature control to cook the meat slowly and evenly in a water bath. Unlike traditional methods that rely on high heat and can easily lead to overcooking, sous vide cooks pork at the perfect temperature, ensuring it never goes above the ideal doneness level. This gentle cooking process allows the pork to retain its natural juices and moisture, breaking down connective tissues without drying out the meat. The result is a pork dish that is exceptionally tender and juicy, with flavors that are fully infused throughout the meat. This is my favorite sous vide machine because it has a built-in timer.
Why You’ll Love This Easy Sous Vide Pork Recipe
- You only need a few simple ingredients.
- It is super easy to make for an impressive result.
- It is full of delicious flavor!
- All the ingredients are easily digestible for a gentle tummy.
Ingredients & Substitutions
Here is everything you need to make the best pork sous vide recipe:
Pork Loin: You can use a pork tenderloin or boneless pork loin roast. You’ll need to adjust the cooking depending on the thickness. See the Recipe Notes lower on the page for the ideal cook times and temperatures.
Coarse Sea Salt: Use kosher salt or Himalayan pink salt for a similar texture and salinity.
Black Pepper: Substitute with white pepper for a milder flavor or crushed red pepper flakes for added heat.
Garlic Powder: Use fresh minced garlic or granulated garlic for a more intense garlic flavor.
Paprika: Substitute with smoked paprika for a deeper, smoky flavor or cayenne pepper for a spicy kick.
Apple Cider Vinegar: Replace with white wine vinegar or rice vinegar for a similar acidity and tang.
Honey: Use maple syrup or agave nectar for a natural sweetener with a different flavor profile.
Soy Sauce: Substitute with tamari for a gluten-free option or coconut aminos for a lower-sodium alternative.
Minced Garlic: You can finely chop or mince fresh garlic cloves or replace them with garlic powder or shallots for a milder, sweeter flavor.
Butter: Substitute with ghee for a nutty flavor or olive oil for a dairy-free option.
Italian Seasoning: You can replace it with a mix of oregano, basil, and thyme.
Cornstarch: Replace with arrowroot powder or tapioca starch for a gluten-free thickening agent.
What Kind of Bag Should I Use to Cook Pork With a Sous Vide Machine?
When cooking pork with a sous vide machine, it’s best to use high-quality, BPA-free plastic bags designed for sous vide cooking. Vacuum-sealed bags work great because they remove all air, submerging the pork and cooking evenly. I prefer using reusable sous vide bags. They come with a small electric pump to remove the air. They can be washed and be reused. And, I can open the bag, if needed, before the meat is fully cooked.
If you don’t have a vacuum sealer, heavy-duty, food-grade, gallon-size freezer bags can also work well; use the water displacement method to remove as much air as possible. Both bags should be safe for long-term exposure to hot water without leaching chemicals or breaking down, ensuring a safe and effective sous vide cooking process.
How to Make My Honey Sous Vide Pork Loin Recipe
Here are easy, detailed, step-by-step instructions for making my easy sous vide pork roast recipe. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prepare the Pork Loin
Add 1/3 cup honey, 1/4 cup apple cider vinegar, and 1 tablespoon soy sauce to a small bowl and mix until well blended.
Season the pork loin with coarse sea salt, pepper, garlic powder, and paprika on all sides. Rub the spices into the meat to ensure even coverage.
Place the seasoned pork loin in a vacuum-seal bag, reusable sous vide bag, or a resealable zipper-lock bag. Pour 1/4 cup of the honey marinade into the bag with the pork. Seal the bag (see recipe notes). Store the remaining honey marinade in the fridge for the sauce after the pork is cooked.
Step 2: Sous Vide the Pork
Preheat your sous vide water bath with the sous vide machine to 130-150°F, depending on your desired doneness. Submerge the sealed bag in the water bath and cook for the appropriate time (see recipe notes).
Step 3: Reverse Sear the Pork
Once the pork loin is done cooking in the sous vide bath, remove it from the bag and pat it dry with paper towels. Do not discard the liquid in the bag.
Heat a cast-iron skillet or sturdy frying pan over medium/high heat for several minutes. Add several tablespoons of light olive oil and sear the pork loin for 1-2 minutes on each side until golden brown.
Transfer the seared pork loin to a cutting board and let it rest for 5 minutes to retain its juices. Slice the pork into 1/2-inch thick pieces.
Step 4: Prepare the Honey Garlic Sauce
Add 3 tablespoons of the pork liquid from the sous vide bag to a small bowl with 1-1/2 tablespoons of cornstarch. Gently stir until dissolved to make a slurry.
In a small saucepan over medium heat, add 1/4 cup butter, 4 minced garlic cloves, and 1/2 teaspoon of Italian seasoning. Cook for several minutes until the garlic is soft and fragrant. Pour in the remaining marinade, the dissolved cornstarch slurry, and 1/4 cup of the pork liquid. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the flavors to meld. Adjust the thickness by stirring in more of the pork bag liquid if needed.
Drizzle the honey garlic sauce generously over the sliced pork loin and serve.
Helpful Recipe Tips
Choosing the Pork Cut: This recipe works well with pork loin and pork tenderloin. Pork loin is larger and can feed more people, while pork tenderloin is leaner and cooks slightly faster. Cut the pork loin to a length that will fit inside your sous vide bag and sous vide container. You can cut a very long pork loin into smaller sections and sous vide them in separate bags in the same sous vide container at the same time as long as there is enough room for the water to circulate around them.
Sous Vide Temperature and Time: Adjust the time based on the thickness or height of the pork cut and your desired temperature. I highly recommend my favorite sous vide machine.
| Temperature/Doneness | 2″ Tall Pork | 3″ Tall Pork |
|---|---|---|
| Rare: 130°F (54°C) | 3-4 hours | 4-5 hours |
| Medium-Rare: 140°F (60°C) | 3-4 hours | 4-5 hours |
| Medium-Well: 150°F (65°C) | 3-4 hours | 4-5 hours |
Sealing the Bag: If you don’t have a vacuum sealer, use a zipper-lock bag and the water displacement method to remove air. Slowly lower the bag into the water, letting the pressure force the air out, and seal the bag just above the waterline.
Thickening the Sauce: For a thicker sauce, increase the amount of cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water). Ensure you add it gradually and stir constantly to avoid lumps.
Delicious Sous Vide Pork Serving Suggestions:
- Enhance your sous vide pork chops or sous vide pork belly with a dollop of compound butter infused with dijon mustard and lemon zest for an extra layer of flavor.
- Serve with classic sides like roasted potatoes, mashed potatoes, or sweet potatoes to complement the rich, tender meat.
- Add a touch of color and texture with roasted carrots, green beans, or brussel sprouts for a balanced plate.
- For a lighter option, pair your pork with a fresh, crisp salad to complete the meal.
Do you love sous vide meat? Check out more of my easy and nutritious sous vide recipes:
Sous Vide Pork Loin Roast and Honey Garlic Sauce
Ingredients
- 3-4 pounds pork loin
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon coarse sea salt
- 1/2 teaspoon black pepper
Honey Garlic Sauce:
- 1/3 cup honey
- 1/4 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1/4 cup butter
- 4 cloves garlic cloves
- 1/2 teaspoon Italian seasoning
- 1-1/2 tablespoons cornstarch
Instructions
- Add 1/3 cup honey, 1/4 cup apple cider vinegar, and 1 tablespoon soy sauce to a small bowl and mix until well blended.
- Season the pork loin with coarse sea salt, pepper, garlic powder, and paprika on all sides. Rub the spices into the meat to ensure even coverage.
- Place the seasoned pork loin in a vacuum-seal bag, reusable sous vide bag, or a resealable zipper-lock bag. Pour 1/4 cup of the honey marinade into the bag with the pork. Seal the bag (see recipe notes). Store the remaining honey marinade in the fridge for the sauce after the pork is cooked.
- Preheat your sous vide water bath with the sous vide cooker to 130-150°F, depending on your desired doneness. Submerge the sealed bag in the water bath and cook for the appropriate time (see recipe notes).
- Once the pork loin is done cooking in the sous vide bath, remove it from the bag and pat it dry with paper towels. Do not discard the liquid in the bag.
- Heat a cast-iron skillet or sturdy frying pan over medium/high heat for several minutes. Add several tablespoons of light olive oil and sear the pork loin for 1-2 minutes on each side until golden brown.Transfer the seared pork loin to a cutting board and let it rest for 5 minutes to retain its juices. Slice the pork into 1/2-inch thick pieces.
- Add 3 tablespoons of the pork liquid from the sous vide bag to a small bowl with 1-1/2 tablespoons of cornstarch. Gently stir until dissolved to make a slurry.
- In a small saucepan over medium heat, add 1/4 cup butter, 4 minced garlic cloves, and 1/2 teaspoon of Italian seasoning. Cook for several minutes until the garlic is soft and fragrant. Pour in the remaining marinade, the dissolved cornstarch slurry, and 1/4 cup of the pork liquid. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the flavors to meld. Adjust the thickness by stirring in more of the pork bag liquid if needed.Drizzle the honey garlic sauce generously over the sliced pork loin and serve.
Video
Notes
Rare | 130°F (54°C)
Medium-Rare | 140°F (60°C)
Medium-Well | 150°F (65°C) 3″ Tall Pork Loin (4 to 5 hours)
Rare | 130°F (54°C)
Medium-Rare | 140°F (60°C)
Medium-Well | 150°F (65°C) These times ensure the pork is tender and juicy, with precise doneness control. Cooking longer than the minimum times will continue to tenderize the meat without overcooking it.
I used this for my family dinner, it was a big hit!
That’s awesome, Terry! Thank you for the review 🙂
So juicy!
Thank you! 🙂
Wow, this recipe is really good!
Thank you, Rick! I appreciate the review 🙂
This turned out juicy and flavorful! The sauce is delicious and it was really easy to make. I cooked it 140 degrees for medium/rare and it was perfect.
That’s awesome, William! Thank you for the review 🙂
This pork is soooo tender and juicy and I can’t wait for you to try it! 🙂