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    Home » Recipes » Sous Vide » Sous Vide Pork » Sous Vide Pork Loin Recipe With Mustard Sauce (+ VIDEO)

    Sous Vide Pork Loin Recipe With Mustard Sauce (+ VIDEO)

    Published: May 12, 2021 · Modified: Mar 6, 2022 by Jenna Passaro · This post may contain affiliate links.

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    Text overlay with sous vide pork loin and recipe photos.

    Here’s a sous vide dish I always recommend a crowd or holiday meal. My tasty version of a Sous Vide Pork Loin Recipe comes with a delicious honey mustard sauce (which doubles as a finishing glaze).

    Today I’ll teach you how to finish this sous vide pork on the grill, in a cast iron pan, and in the broiler. Let’s dig in.

    Side shot serving sous vide pork loin with sauce.

    Serve this sous vide pork dish on a holiday menu, for special occasion, or just because you want delicious, tender pork sandwiches for days to come.

    Side shot of thinly sliced pork loin sous vide cooked on a cutting board.

    Table of Contents

    • Ingredients for sous vide pork loin
    • How to make pork loin sous vide style
    • Sous vide pork loin time and temperature
    • How to finish sous vide cooked pork loin
    • How to sous vide frozen pork loin
    • Turn this into a sous vide holiday meal
    • Are you a foodie, too?
    • Sous Vide Pork Loin With Mustard Sauce Recipe | Sip Bite Go

    Ingredients for sous vide pork loin

    The pork goes into the sous vide bath with a handful of complementary bold and sweet flavors including brown sugar, rosemary, and smoked salt. In the final step, the loin is seared to create a beautiful crust and served with a honey dijon mustard sauce.

    To prepare it before the sous vide jacuzzi bath, you need about 4 to 5 pounds pork loin (boneless), brown sugar, garlic, smoked salt, pepper, rosemary.

    The simple honey mustard sous vide pork sauce (or glaze) is made with dijon mustard and honey.

    Side shot of pork loin sous vide cooked on a plate with 4 lb pork loin in background.

    How to make pork loin sous vide style

    This is so simple, even a sous vide beginner will be able to enjoy making it for a home cooked feast. Let me walk you through it.

    Step 1. Preheat sous vide machine to 137ºF.

    Top down shot of brown sugar and spices in a small bowl.

    Step 2. Season pork loin for sous vide cooking. In a small bowl, mix together brown sugar, garlic, smoked salt, and pepper.

    You can season the pork loin with the dry rub mixture by rubbing it in the pork, or just add the pork loin to the vacuum seal bag and then add the seasoning on top – including the sprigs of rosemary.

    Top down shot of vacuum sealed sous vide pork loin with spices garlic and rosemary.

    Step 3. Vacuum seal sous vide pork loin.

    See info on ziploc vs vacuum sealed bags for sous vide cooking.

    Side shot of sous vide cooking pork loin in water with the home chef's sous vide cookbook.

    Sous vide pork loin time and temperature

    Step 4. Time to sous vide. Drop the bag in the sous vide bath at 137ºF for 2.5 hours. When done, remove pork loin from the hot water and shock the bag in an ice bath for two minutes.

    Step 5. Remove pork from the bag and pat dry.

    Closeup shot of homemade honey mustard sauce for sous vide pork dish.

    Step 6. Make the honey mustard pork sauce. Mix together dijon mustard and honey in a bowl. Brush ¼ of the dijon mustard and honey mixture on the pork, and reserve the rest for serving.

    Top shot of cooked sous vide pork loin in a cast iron skillet.

    How to finish sous vide cooked pork loin

    Choose a method to finish sous vide cooked pork loin: either bbq grilled, seared in a cast iron skillet on the stove, or in the broiler.

    For a cast iron sear finish:

    Heat a cast iron skillet to medium-high and butter. Sear pork, including edges, until brown, about 5 minutes total.

    For a broil finish:

    Broil in the oven on high for 3-5 minutes until a brown crust forms.

    For a grill finish:

    Brush the grates with olive oil to help prevent the pork sauce from sticking while grilling the meat. Heat the grill to about 500 degrees F and when it’s hot, sear each side of the sous vide pork loin until grill marks appear, about 5-10 minutes, with the grill covered.

    Once done cooking, rest sous vide pork loin for 5 to 10 minutes.

    Slice, plate and enjoy your sous vide meal. I like to slice sous vide pork loin in ½ inch slices with a drizzle of the remaining honey mustard sauce and a sprinkle of parsley.

    Side shot of honey mustard sous vide pork sauce on pork loin with spinach and mashed potatoes.

    Wondering what to make next on your sous vide cooking journey?

    Another pork recipe I love cooked this way is sous vide pulled pork. It’s always fall-apart tender and is a fun sous vide recipe for beginners because it takes 24 hours to cook. The long cook time and delicious anticipation is worth it! A must try – don’t forget to bookmark it.

    Also see this guide to smoked pulled pork.

    How to sous vide frozen pork loin

    Being a busy parent and business owner, even though I work with food, means I have to be like a ninja in the kitchen when 5pm rolls around. One way I plan in advance is to utilize sous vide meal prep techniques. Which is why I’m a huge fan of sous viding from frozen.

    Make this recipe from frozen

    To do this, add on 1 hour of cooking time. You do not have to increase the temperature, but to account for thawing pork loin in the water bath, you need to add on 60 minutes.

    Frozen sous vide pork loin is just the beginning when it comes to the convenience of this underwater cooking technique.

    I also recommend sous vide meal prep for sous vide frozen steak, sous vide frozen chicken, and even sous vide vegetables like sous vide asparagus, too.

    Side shot serving sous vide pork loin with sauce.

    Turn this into a sous vide holiday meal

    For the holidays, I like to serve a couple of main dish meat options. This pork loin is a wonderful main to include as it doesn’t require hand-holding throughout the cooking process, to prevent it from drying out, like traditional pork prepared in the oven needs.

    Other favorite sous vide dishes for Christmas, Easter, and other holidays include sous vide rack of lamb and sous vide prime rib. For sides, sous vide fingerling potatoes or a sous vide beet salad are popular in my house.

    I’m passionate about sous vide cooking, and maybe that’s why Sip Bite Go has become one of the most popular sous vide blogs on the web. This food hobby, turned blog, has recently become a sous vide cookbook.

    Top down shot of Sous Vide Pork sliced on a plate with the home chef's sous vide cookbook

    Find new ways to enjoy your favorite food with sous vide cooking. Get inspired with my new book – The Home Chef’s Sous Vide Cookbook.

    Side shot of sliced sous vide pork loin served with mashed potatoes.

    Are you a foodie, too?

    Follow along with my sous vide cooks on Instagram @sipbitego to let me know what you think about this recipe. Want to make restaurant-style food at home? I’ll teach you how, with in-depth sous vide recipe video guides on the Sip Bite Go channel.

    The Perfect Sous Vide Setup

    Everyday I’m asked, “what do you need to sous vide food?”. Here’s my answer.

    1. A sous vide machine.
      Option 1: “stick” models like the Joule, Anova, or Instant Pot Slim.
      Option 2: “multipot” models like the SousPreme or InstantPot Duo Evo Plus.
    2. Sous vide container.
      If using a sous vide “stick” model, you need something to hold the water the food cooks in, like a bucket or stockpot.
    3. Bags to cook sous vide food.
      Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup.
    4. Nice-to-have accessories for sous vide cooking.
      – Sous vide weights to hold down food that floats.
      – Mini mason jars for desserts and sous vide egg bites.
      – Cast iron skillet to sear sous vide steaks to finish them.
    5. My sous vide cookbook with 100+ recipes.
    Side shot serving sous vide pork loin with sauce.

    Sous Vide Pork Loin With Mustard Sauce Recipe | Sip Bite Go

    Here’s a Sip Bite Go sous vide dish I always recommend for feeding a crowd. My tasty version of a Sous Vide Pork Loin Recipe comes with a tasty honey mustard sauce (which doubles as a finishing glaze). I’ll teach you how to finish it on the grill, in a cast iron pan, and in the broiler. Let’s dig in.
    5 from 1 vote
    Print Pin Rate
    Course: Entree, Main Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 2 hours 30 minutes
    Finish Time: 20 minutes
    Total Time: 3 hours 5 minutes
    Servings: 4
    Calories: 676kcal
    Author: Jenna Passaro

    Ingredients

    For the sous vide pork loin

    • 4-5 lbs pork loin boneless
    • 1 tbsp brown sugar
    • ½ tbsp garlic diced
    • 2 tsp smoked salt
    • 1 tsp pepper
    • 2 sprigs rosemary

    For the honey mustard pork sauce

    • 2 tsp dijon mustard
    • 2 tsp honey

    For finishing sous vide pork loin

    • 2 tbsp butter
    • 1 tbsp parsley

    Instructions

    • Preheat sous vide machine to 137ºF.
    • Season pork loin for sous vide cooking. In a small bowl, mix together brown sugar, garlic, smoked salt, and pepper. Season the pork loin with the dry rub mixture by rubbing it in the pork, or just add the pork loin to the sous vide bag and add the seasoning on top. Add the sprigs of rosemary on top. p. 
    • Vacuum seal sous vide pork loin.
    • Sous vide pork loin. Drop the bag in the sous vide bath at 137ºF for 2.5 hours. When done, remove pork loin from the hot water and shock the bag in an ice bath for two minutes
    • Remove pork from the bag and pat dry.
    • Make the honey mustard pork sauce. Mix together dijon mustard and honey in a bowl. Brush ¼ of the dijon mustard and honey mixture on the pork, and reserve the rest for serving.
    • Finish sous vide pork loin. Choose a method, either bbq grilled, seared in a cast iron skillet on the stove, or in the broiler.
    • For a cast iron sear finish: Heat a cast iron skillet to medium-high and butter. Sear pork, including edges, until brown, about 5 minutes total.
    • For a broil finish: Broil in the oven on high for 3-5 minutes until a brown crust forms.
    • For a grill finish: Brush the grates with olive oil to help prevent the pork sauce from sticking while grilling the meat. Heat the grill to about 500 degrees F and when it’s hot, sear each side of the sous vide pork loin until grill marks appear, about 5-10 minutes, with the grill covered.
    • Rest sous vide pork loin for 5 to 10 minutes.
    • Slice, plate and enjoy your sous vide meal. I like to slice sous vide pork loin in ½ inch slices with a drizzle of the remaining honey mustard sauce and a sprinkle of parsley.

    Video

    Notes

    See the recipe video for sous vide pork loin.

    Nutrition

    Calories: 676kcal | Carbohydrates: 7g | Protein: 102g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 301mg | Sodium: 1465mg | Potassium: 1724mg | Fiber: 1g | Sugar: 6g | Vitamin A: 265IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 3mg
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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