The sous vide method delivers again with tender, moist pork loin. The rich, bold and beautiful raspberry balsamic sauce lends a simple elegance to the dish. This is a no fuss recipe. In fact, the hands on time for the entire dish is under 8 minutes.
The sous vide cooking method, as usual, guarantees the exact cook you choose. I like my beef medium rare, but I prefer pork closer to medium with a hint of pink. Just in case you’re worried about pink pork, don’t be – it’s USDA approved.
As for the sauce, pork loin is fairly bland on it’s own so, in my opinion, it needs a sauce or glaze to amp up the flavor. The raspberry balsamic sauce certainly does that with just 3 ingredients. Stir together raspberry jam, balsamic vinegar and Dijon mustard in a saucepan on medium low for a few minutes. That’s it.
Try serving the pork with “Roasted Sweet Potatoes, Peppers, Eggplant and Apples and Creamed Spinach“. The colors together on the plate would be stunning with these two sides. And check our other best sous vide recipes.
Sous Vide Pork Loin Cooking Temperature
I use a temperature of 140F for a sous vide pork loin which is just about right without searing. For this recipe, I don’t think that browning the exterior once the sous vide cooking finished is necessary because of the sauce. If you do decide to brown the meat, however, I would lower the sous vide cook temperature to 138F. If you prefer your pork more well done, cook it at 150F which will make the pork firmer and less juicy. Regardless of temperature, the pork loin cook time ranges from 1-4 hours. I cook mine for 2 to 2 1/2 hours.
Tailor To Your Taste
- For the sauce, you can substitute the raspberry jam with many other jams such as peach, apricot, blueberry, cherry, blackberry, cranberry etc.
- Sear the pork loin in a hot pan after the sous vide cook if you like to create a nicely browned surface.
Make Ahead Sous Vide Pork Loin
- The pork loin can be left in the sous vide oven (or pot) for up to 4 hours. You can also plunge it into an ice bath after the sous vide to cool (and stop the cooking), then refrigerate it for a couple of days. It would be delicious served cold, sliced or in sandwiches, with a drizzle of sauce.
Sous Vide Pork Tenderloin with Raspberry Balsamic Sauce
- 1 pork loin roast, (about 1 1/2 pounds)
- 1 tbsp olive oil
- seasonings: 1/2 tsp each - kosher salt, pepper, dried thyme, dried rosemary; 1/4 tsp garlic powder (1 1/2 tsp each of fresh thyme and rosemary can be used instead of dried)
- garnish: chopped parsley (Optional)
For Raspberry Balsamic Sauce
- 1/3 cup Raspberry jam (or similar jam)
- 1 1/2 tbsp Balsamic vinegar (good quality)
- 1 tsp Dijon mustard
- salt and pepper to taste
- HEAT SOUS VIDE WATER BATH: Heat sous vide water to 140F for medium (slightly pink, tender, moist but not too juicy) or 135F for closer to medium rare (pinkish-red, soft, moist, juicy). Or 137F for somewhere in between and if you want to brown the roast after sous vide cook.
- PREPARE PORK LOIN FOR SOUS VIDE AND COOK: Mix oil and seasoning in a small cup. Coat pork loin all over with mixture. Place pork loin in ziploc bag and zip up part way only. When water reaches correct temperature, slowly lower bag into water. This will push air out (water displacement method). When top of bag is just above water line, zip it shut. Submerge bag. (Alternatively, vacuum seal tenderloin and plunge into water). If you are using a sous vide self contained 'oven', put on lid. Cook for 1.5 hours minimum and 4 hours maximum.
- PREPARE SAUCE: While pork loin is cooking sous vide, stir all sauce ingredients together in small sauce pan on medium for a few minutes. If too thick, thin sauce with some added water. Taste and add salt and pepper as needed.
- FINISH PORK LOIN: Remove pork loin from bag and pat dry with paper towels. Let rest for 10 minutes while you prepare sauce. If desired, sear pork in hot pain with 2 tsp vegetable or avocado oil. I don't bother with this step for this dish as the sauce will cover a lot of the meat. Slice pork loin, transfer to plate and drizzle sauce. Garnish with chopped parsley if desired.
Did you like the sous vide pork tenderloin? Then feel free to rate it in the recipe (under ‘rate this recipe here’) and leave us a comment. Thanks!
Other sous vide recipes you might like: