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sliced pork loin with sauce and salad on plate
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4.81 from 21 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 (change as needed): 3
Author: Cheryl


  • 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


  • 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. 


  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.
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