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

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.

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.

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.

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.

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.

Step 3. Vacuum seal sous vide pork loin.

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

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.

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.

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.

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.

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.

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.

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.