Best Pork Roast Sous Vide
Tender, succulent and perfectly cooked the way you like it every time. That's the beauty of the sous vide cooking method. This recipe for pork roast sous vide uses a bone-in pork loin rib roast - sort of like the prime rib of pork (yum!)- and can be served two ways.
Servings (change as needed): 3
- 2.25 pounds pork rib roast, bone-in, Note 1 3 bones
- kosher salt, black pepper, dried rosemary or thyme (or 1-2 sprigs fresh), garlic powder, plus a teaspoon olive oil before searing
Marinade (use if cut into pork-chops and seared)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon Dijon or grainy mustard
- 1/2 teaspoon dried rosemary or thyme
- salt and pepper to taste
- Optional: a splash of maple syrup, a dash of balsamic vinegar or a squeeze of lemon juice
Nutrition values are estimates and do NOT include the marinade for the pork chops or any condiments served with the pork chops/roast.
- Pork rib roast: 3 bones will serve 2-3 people. 4 bones will serve 3-4 people. 5 bones will serve 5-6 people.
- Condiments to serve with pork roast:
- Make Ahead:
- Same day: The pork rib roast can be left in the hot water bath for up to 6 hours.
- A day or two ahead: Plunge the bagged roast into an ice bath (half ice, half water) for 15-20 minutes to cool more quickly, pour out the juices in the bag, reseal the bag, then refrigerate it for up to 2 days.
- To warm roast before searing: Retherm pork roast by plunging it into a sous vide water bath at 135F/57C for an hour. Proceed with the recipe (in chop form or roast form) as above.
Serving: 0g | Calories: 418kcal | Protein: 46g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 126mg | Potassium: 757mg | Vitamin A: 18IU | Calcium: 56mg | Iron: 1mg