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sliced pork rib roast on plate with cranberry relish
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4.84 from 6 votes

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. 
Prep Time5 mins
Cook Time4 hrs
Sear2 mins
Total Time4 hrs 7 mins
Course: Main Course
Cuisine: American
Servings (change as needed): 3
Author: Cheryl

Ingredients

  • 2.25 pounds pork rib roast, bone-in, Note 1 3 bones

Seasonings

  • 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

Instructions

  • HEAT SOUS VIDE WATER BATH: Heat sous vide water to desired temperature. I use 140F/60C for medium (slightly pink, tender, moist, fairly juicy)
    °135F/57.2C - medium rare
    °140F/60C - medium, still pretty juicy
    °145F/62.8C - medium well, chop-like texture, not as juicy
    °150F/65.6C - well done, not very juicy
  • PREPARE PORK RIB ROAST : Season roast generously with salt, pepper and garlic powder. And a bit of dried rosemary or a sprig of fresh rosemary (don't overdo the rosemary as it's very powerful). Thyme can be substituted.
  • BAG AND COOK SOUS VIDE: To use the water displacement method, place pork in ziploc bag and zip up part way only. When water reaches correct temperature, slowly lower bag into water. This will push air out. When top of bag is just above water line, zip it shut. Submerge bag. (Alternatively, vacuum seal pork roast and plunge into water). If you are using a sous vide self contained 'oven', put on lid.
    Cook for 4 hours minimum and 6 hours maximum.
  • FINISH PORK LOIN : Remove pork loin from bag and pat dry well with paper towels.
    To finish it roast-style: Coat with a little bit of olive oil, season again with salt, pepper and a sprinkle of dried rosemary or thyme.
    °To grill: Heat grill to high (500F/260C or higher) for 10-15 minutes. Grill roast on all sides for a maximum of one minute per side.
    °To pan sear: Heat a heavy skillet to medium-high heat. Sear pork roast on all sides for a maximum of 1 minute per side.
    Transfer to a cutting board. Slice off bones, separating them from the bulk of the meat. Then slice the meat and serve with a condiment or gravy or your choice. Note 2.
    To finish as pork chops: Stir marinade ingredients together on plate. Cut roast between bones into chops (one bone per chop). Coat both sides of chops with marinade. Grill or pan sear chops as above. Serve immediately with a condiment if you like, Note 2.

Notes

  1. Pork rib roast: 3 bones will serve 2-3 people. 4 bones will serve 3-4 people. 5 bones will serve 5-6 people. 
  2. Condiments to serve with pork roast
  3. 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.
 
Nutrition values are estimates and do NOT include the marinade for the pork chops or any condiments served with the pork chops/roast. 
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