Two Kooks » COOKING METHODS » Sous Vide Recipes » Sous Vide Pork Loin with Raspberry Balsamic Sauce

Sous Vide Pork Loin with Raspberry Balsamic Sauce

The sous vide method delivers again with tender, moist pork loin. A rich, bold and beautiful raspberry balsamic sauce (just 3 ingredients) 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.

sliced pork loin with sauce and salad on plate

The sous vide cooking method, as usual, guarantees the exact temperature 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 quick pan sauce, pork loin is fairly bland on it’s own so it needs a sauce or glaze to amp up the flavor. The raspberry balsamic sauce certainly adds great flavor.

Stir together raspberry jam, balsamic vinegar and Dijon mustard in a saucepan on medium-low heat for a few minutes. That’s it.

Ingredient notes – tailored to your taste

Ingredients: Pork loin, seasonings (salt, black pepper, rosemary, thyme, garlic powder). Sauce ingredients – balsamic vinegar, raspberry jam, Dijon mustard.

A couple of variations or substitutions to try:

  • Herbs: use dried or fresh herbs. You will need double the fresh rosemary and triple the fresh thyme. Don’t overdo the rosemary when cooking sous vide. It comes out quite strong.
  • Jam: You can substitute the raspberry jam with many other jams such as peach, apricot, blueberry, cherry, blackberry, cranberry etc.
  • Balsamic vinegar: Try to get the best quality balsamic you can find. Cheaper versions in a grocery store are combined with a wine vinegar, caramel, flavorings and other ingredients. If you don’t have any, here’s a substitute: For every 1 tablespoon balsamic vinegar, substitute 1 tablespoon cider vinegar (or red wine vinegar) plus ½ teaspoon sugar.

Cooking Temperature and Time

You will have to experiment a little to find your optimal temperature and texture for your sous vide pork loin roast. I use a temperature of 140F/60C which I find 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/59C.

If you prefer your pork more well done, set the sous vide bath to 150F/65.6C 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. Or 3 hours if it’s thick.

Step by step instructions

seasoned pork loin in sous vide bag
Season pork loin with a dry rub and vacuum seal it in a vacuum seal bag or place it in ziploc bag to use the water displacement method.
cooked pork loin on white plate
Sous vide cook the pork loin at your desired temperature.
sliced cooked sous vide pork loin on cutting board
Rest pork loin for 10 minutes and pat dry with paper towels while you make the sauce. If you want to brown the surface (I don’t bother with this recipe), pan sear it in a very hot pan such as a cast iron skillet. Slice. 
raspberry balsamic sauce in sauce pan
Heat raspberry jam, balsamic vinegar, Dijon in a sauce pan for a few minutes.
sliced pork loin with sauce on white plate
Pour sauce over pork loin, garnish with parsley and serve.

Recipe FAQ

What is sous vide?

Sous vide is a method of cooking where food is immersed into a water bath in a sealed bag and cooked to the precise temperature you choose. There is no chance of over cooking if you follow time guidelines and you can achieve exceptional results with zero stress. An immersion sous vide circulator (wand) or dedicated sous vide box-like machine will have the most accurate temperatures compared to the multi-use equipment like an instant pot.

How do I choose the best pork loin?

Choose pork that is dark pink and well marbled if possible. The fat adds flavor and moistness to the pork.

How much pork loin do I need per person?

For most meats, figure 1/2 pound/230 grams per person.

Can I cook the pork loin from frozen?

Yes. Cook it an extra hour. So 3-4 hours. You can season ahead, freeze it in a bag, then pop the frozen meat in the bag into the water bath. 

What to serve with roast pork loin

Try serving the pork with oven roasted vegetables and creamed spinach. The colors together on the plate would be stunning with these two sides. Other good options are a citrus salad with greens and parmesan roasted cauliflower.

If you love a good pork roast with potatoes, carrots and onions, try our boneless pork roast with gravy (reverse sear).

Make Ahead 

  • 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. Or, if you prefer to warm it up, plunge it in a sous vide water bath at 135F/57C for an hour. 

More sous vide pork recipes to try

New to sous vide cooking? Or need a few great sous vide recipes? 

Check out our best sous vide recipes and tips for preparation, timing, temperature, finishing and make ahead.  

sliced pork loin with raspberry balsamic sauce on white plate

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sliced pork loin with sauce and salad on plate
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Sous Vide Pork Loin with Raspberry Balsamic Sauce

The sous vide method delivers with tender, moist pork loin. The rich, bold and beautiful raspberry balsamic sauce lends a simple elegance. Happily, the total hands on time for the entire dish is under 8 minutes!
Prep Time6 mins
Cook Time2 hrs
Total Time2 hrs 6 mins
Course: Main Course
Cuisine: American
Servings: 3
Author: Cheryl

Equipment

  • Sous Vide equipment (sous vide machine or immersion circulator plus water bath container)

Ingredients

  • 1.5 pounds pork loin roast (it could be bigger or smaller, doesn't matter)
  • seasonings: 1/2 teaspoon each – kosher salt, pepper, dried thyme, dried rosemary; 1/4 tsp garlic powder (1 1/2 tsp each of fresh chopped thyme or 1 teaspoon fresh rosemary can be used instead of dried)
  • garnish: chopped parsley (Optional)

For Raspberry Balsamic Sauce

  • 1/3 cup Raspberry jam, Note 1
  • 1 1/2 tablespoon Balsamic vinegar, Note 2 (good quality)
  • 1 teaspoon Dijon mustard
  • kosher salt and black pepper to taste

Instructions

  • HEAT SOUS VIDE WATER BATH: Heat sous vide water to 140F/60C for medium (slightly pink, tender, moist but not too juicy) or 135F/57.2C for closer to medium rare (pinkish-red, soft, moist, juicy). Or 137F/58.3C 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 plastic bag into water and push as much air as possible out of bag. When top of bag is just above water line, zip it shut. Submerge sealed bag. Use weights or clips to keep it submerged if needed.
    (Alternatively, vacuum seal pork loin 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. Note 4 to quick sear.
    Slice pork loin, transfer to plate and drizzle sauce. Garnish with chopped parsley if desired. 
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Notes

  1. Alternatives jams for sauce: peach, apricot, blueberry, cherry, blackberry, cranberry
  2. Substitute for balsamic vinegar: For every 1 tablespoon balsamic vinegar, substitute 1 tablespoon cider vinegar (or red wine vinegar) plus ½ teaspoon sugar.
  3. To cook from frozen: season pork loin and bag it as per recipe. Cook for an extra hour with the temperature you choose. 
  4. To quick sear after sous vide cooking: If desired, quick sear the pork in very hot pan with 2 teaspoons vegetable or avocado oil for 1 minute per side. I don’t bother with this step for this dish as the sauce will cover a lot of the meat.
  5. Make Ahead:
    • 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. Or, if you prefer to warm it up, plunge it in a sous vide water bath at 135F/57C for an hour. 
 
Nutrition values are estimates.
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Nutrition

Serving: 0g | Calories: 412kcal | Carbohydrates: 27g | Protein: 51g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 143mg | Sodium: 919mg | Potassium: 889mg | Fiber: 0.5g | Sugar: 20g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!
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6 Comments

  1. This recipe look so yummy but I’m not sure which pork to buy…..pork loin roast OR pork tenderloins. I see the meat referenced BOTH ways throughout the recipe and the recipe dialog that accompanies it. I know they are 2 different cuts and want to be sure which piece of pork this is designed for. Please advise.. Thank you!

    1. Hi Karen,
      This recipe was designed for pork loin roast, but tenderloins (a more tender cut of pork) will also work fine. Same temperature of 140F and same cooking time of 1.5 – 4 hours. I usually do about 2 hours. Hope that helps.

      1. Hi Cheryl, I made this tonight and it was awesome. I made a 2.5 lb. pork loin and followed your temp recommendation of 140. I let it go for 3 hours and then gave it a quick sear to give it a crust. I made AND loved the raspberry balsamic sauce too.. ThNk you for answering my question regarding pork loin VS pork tenderloin.
        I just wanted to be sure this recipe would work with a pork loin. I’m guessing I could use it with both! I’m also guessing a pork tenderloin might be for a shorter time at 140 degrees. Thanks for sharing your talents with us, Karen

        1. Hi Karen,
          My pleasure! So glad you liked it. And yes, you can absolutely make the recipe with pork tenderloin – the same time would apply, so 1.5-2 hrs would be fine (up to 4 hours). I really appreciate you letting me know how it worked out. Cheryl