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.
Prep Time15 minutesmins
Cook Time2 hourshrs30 minutesmins
Finish Time20 minutesmins
Total Time3 hourshrs5 minutesmins
Course: Entree, Main Dish
Cuisine: American
Keyword: pork loin sous vide, pork loin sous vide recipe, sous vide pork loin, sous vide pork loin recipe
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.