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sliced pork loin with sauce and salad on plate
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4.83 from 29 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 minutes
Cook Time2 hours
Total Time2 hours 6 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 3 -4
Author: Cheryl Avrich
US Measures - Metric

Ingredients

  • 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
US Measures - Metric

Instructions

  • HEAT SOUS VIDE WATER BATH: Heat sous vide water to your desired temperature, Note 3
  • PREPARE PORK LOIN FOR SOUS VIDE AND COOK: Generously sprinkle seasonings all over the surface of the pork loin. 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)
    Cook for 2 hour up to a maximum of 4 hours.
  • 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 (I don't bother as the sauce covers most of the meat)
    Slice pork loin, transfer to plate and drizzle on sauce. Garnish with chopped parsley if desired. 

Notes

  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. Sous vide temperatures for level of doneness (my preference is 140F-142F (60-61C)
    Doneness Sous Vide Temp Result
    Medium Rare 135°F / 57°C Pinkish-red, soft, moist, juicy
    Medium 140°F / 60°C Slightly pink, tender, moist, slightly juicy. If browning meat, use 138F/59C
    Well Done 150°F / 65.6°C Firm, hardly any pink, less juicy (traditional style)
  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. To cook from frozen: season pork loin and bag it as per recipe. Cook for an extra hour with the temperature you choose. 
  6. 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