This week we’re using a sous vide cooker to make an especially tender boneless pork loin roast. The full printable recipe is linked above, but here’s a concise shopping list and a few notes to help you prep.
Ingredients
Meat: 3–4 lb boneless pork loin
Produce: 4 garlic cloves
Pantry: 1 tablespoon salt, 1½ tablespoons brown sugar, 1½ tablespoons Dijon mustard, 1½ tablespoons Worcestershire sauce, 1 tablespoon oil
Kitchen supplies: aluminum foil and paper towels
Notes and Serving Suggestions
Sous vide cooking ensures even temperature and a tender, juicy roast. Season the pork with the salt, brown sugar, and garlic, then add the Dijon and Worcestershire for depth of flavor. A brief sear after sous vide will add color and a pleasant crust—use a hot pan with a little oil and pat the meat dry first.
If you want a complementary side with a similar hands-off cooking time, try the mashed sweet potatoes recipe linked above. They pair well with pork and can be prepared in a slow cooker while the roast baths in the sous vide.
For best results, follow the full printable recipe for exact sous vide time and temperature, vacuum or tightly sealed bagging instructions, and suggested internal temperature targets depending on your preferred doneness.