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Sous Vide Pork Loin with Raspberry Balsamic Sauce
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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 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


  • 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. 


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. 
Serving: 0g | Calories: 454kcal | Carbohydrates: 27g | Protein: 51g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 143mg | Sodium: 144mg | Potassium: 877mg | Fiber: 1g | Sugar: 20g | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg