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Sous Vide Pork Loin with Raspberry Balsamic Sauce

The sous vide method delivers again with tender, moist pork loin. The 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.

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.

Sous Vide Pork Loin with Raspberry Balsamic Sauce

As for the 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 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. 

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

Cooking Temperature and Time

I use a temperature of 140F/60C 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/59C. If you prefer your pork more well done, cook it at 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.

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 

  • 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. 

Other sous vide pork recipes you might like

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.  

How to make sous vide pork loin with balsamic raspberry sauce

seasoning mixture in bowl
Mix Seasoning in a bowl: olive oil, garlic powder, thyme, rosemary. salt, pepper
 Pork Loin sealed in bag
Season pork loin and vacuum seal it or place in ziploc bag.
Sous Vide Pork Loin on plate
Sous vide pork loin.
sliced Sous Vide Pork Loin on cutting board
Rest pork loin for 10 minutes and pat dry while you make the sauce. Pan fry for a minute per side if desired. Slice. 
balsamic raspberry sauce in pan
Heat raspberry jam, balsamic vinegar, Dijon in a sauce pan for a few minutes.
sous vide pork loin with raspberry glaze slice on a plate p3
Pour sauce over pork loin and serve.
Sous Vide Pork Loin with Raspberry Balsamic Sauce
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4.78 from 18 votes

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

Ingredients

  • 1 pork loin roast, (about 1 1/2 pounds)
  • 1 tablespoon 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 tablespoon Balsamic vinegar (good quality)
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Instructions

  • 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. 
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Notes

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

Nutrition Facts
Sous Vide Pork Loin with Raspberry Balsamic Sauce
Amount Per Serving (0 g)
Calories 454 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 143mg48%
Sodium 144mg6%
Potassium 877mg25%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 20g22%
Protein 51g102%
Vitamin C 3mg4%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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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

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