12 Flavorful Sous Vide Pork Loin Recipes

Ever wondered how to get perfectly juicy pork loin every time? Sous vide is the secret. From quick weeknight dinners to impressive weekend meals, these 12 recipes transform a simple cut into something special. Let’s dive in!

Herb-Crusted Sous Vide Pork Loin

Forget dry, bland pork loin. Sous vide guarantees juicy, tender perfection. Then we blast it with a bold herb crust for that crackling finish.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 135 minutes

Ingredients

For the Pork

• 2 lb pork loin, trimmed
• 2 tsp kosher salt
• 1 tsp black pepper
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil

For the Crust

• 1/2 cup panko breadcrumbs
• 1 tbsp Dijon mustard
• 2 tbsp olive oil (for searing)
• Additional fresh herbs for garnish (optional)

Instructions

1. In a bowl, combine salt, pepper, minced garlic, rosemary, thyme, parsley, and 2 tbsp olive oil to form a paste. Tip: Use fresh herbs — dried won’t deliver the same punch.
2. Rub the paste all over the pork loin. Place in a vacuum bag or zip-top bag, seal using the water displacement method.
3. Preheat sous vide bath to 130°F (medium-rare) or 140°F (medium). Cook for 2 hours.
4. Remove pork from bag, pat very dry with paper towels. Tip: Patting dry is crucial for a good sear; moisture is the enemy of crispiness.
5. Brush Dijon mustard evenly over all sides of the pork — it acts as glue for the crust.
6. Press panko breadcrumbs onto the mustard-coated pork, covering every surface. Tip: Use your hands to gently press the crumbs so they stick.
7. Heat 2 tbsp olive oil in a cast-iron skillet over high heat until shimmering (about 400°F).
8. Sear the pork loin for 60-90 seconds per side, until the crust is deep golden and crispy. Do not move it during searing.
9. Rest for 5 minutes on a cutting board, then slice against the grain into 1/2-inch medallions. Garnish with extra herbs if desired.

Not your average pork loin—this one’s juicy, herbaceous, and has a crispy crust that shatters. Serve with roasted vegetables or a simple arugula salad. Nobody will guess it only took two hours of hands-off time.

Honey-Balsamic Glazed Pork Loin

Forget dry pork loin — this honey-balsamic version is a game changer. Sous vide locks in moisture, then a quick sear adds that caramelized crust. Trust me, you'll want this on repeat.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 75 minutes

Ingredients

• 1 (2–3 lb) pork loin roast, trimmed of silver skin
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil, divided
• ¼ cup balsamic vinegar
• 3 tbsp honey
• 2 cloves garlic, minced
• 1 tsp dried thyme (or 1 tbsp fresh)

Instructions

1. Season the pork loin evenly with kosher salt and black pepper.
2. Place the pork in a vacuum seal bag or a ziploc bag with 1 tbsp olive oil. Seal using a vacuum sealer or the water displacement method.
3. Set your sous vide circulator to 140°F and cook the pork for 1 to 1.5 hours (1 hour for tender, 1.5 for fall-apart texture).
4. While the pork cooks, make the glaze: In a small saucepan over medium heat, combine balsamic vinegar, honey, minced garlic, and dried thyme. Simmer, stirring occasionally, until slightly thickened (about 5 minutes). Remove from heat.
5. When the pork is done, remove it from the bag and pat it very dry with paper towels — this is key for a killer sear.
6. Heat the remaining 1 tbsp olive oil in a heavy skillet over high heat until shimmering.
7. Sear the pork for 2 minutes per side, until a deep golden-brown crust forms.
8. Brush the glaze generously over all sides of the pork and sear each side for another 30 seconds to caramelize.
9. Transfer the pork to a cutting board, let rest for 5 minutes, then slice against the grain into ½-inch thick medallions. Drizzle with any remaining glaze.

Not too sweet, not too tangy — this glaze hits the perfect balance. Slice thick and serve over creamy polenta or with roasted veggies. The sous vide keeps it juicy every time.

Spicy Chipotle Sous Vide Pork Loin

Make your weeknights legendary with this spicy chipotle sous vide pork loin — it’s tender, juicy, and bursting with smoky heat. No dry pork here, just perfect results every time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 90 minutes

Ingredients

For the Marinade

• 2 chipotle peppers in adobo sauce (or 3 for extra heat)
• 2 cloves garlic, minced
• 2 tablespoons lime juice (freshly squeezed)
• 2 tablespoons olive oil (or any neutral oil)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Pork

• 1 (2-pound) pork loin, trimmed of silverskin
• 2 tablespoons avocado oil (for searing, high smoke point)

Instructions

1. Combine chipotle peppers, garlic, lime juice, olive oil, salt, and pepper in a blender. Blend until smooth. (Tip: For a smoother marinade, strain if desired.)
2. Place pork loin in a vacuum-seal bag or a sturdy zip-top bag. Pour the chipotle marinade over the pork.
3. Seal the bag using a vacuum sealer, or use the water displacement method. (Tip: For water displacement, slowly lower bag into water to push out air, then seal.)
4. Preheat a sous vide water bath to 140°F.
5. Submerge the sealed bag into the water bath. Cook for 90 minutes. (Tip: For tender texture, don't exceed 140°F; higher temps make it dry.)
6. After 90 minutes, remove bag from water. Carefully open bag and transfer pork to a plate. Pat dry with paper towels. (Tip: Drying ensures a good sear.)
7. Heat avocado oil in a cast-iron skillet over high heat until shimmering.
8. Sear the pork loin for 1-2 minutes per side, until deeply browned. (Tip: Use tongs to hold pork on edges to sear all sides.)
9. Let the pork rest for 5 minutes before slicing against the grain. (Tip: Resting redistributes juices.)
10. Serve with extra sauce from the bag (optional: simmer to thicken).

Ultra-tender and packed with smoky heat, each slice is juicy with a caramelized crust. Serve over cilantro lime rice or tucked into warm tortillas with pickled onions.

Garlic and Rosemary Sous Vide Pork Loin

Melt-in-your-mouth tender. That's what you get with sous vide pork loin. Garlic and rosemary infuse every bite—no dry meat ever.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 2 minutes

Ingredients

For the Pork Loin

• 2 lb pork loin (trimmed of silver skin)
• 4 cloves garlic (smashed)
• 2 sprigs fresh rosemary
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)

Instructions

1. Season the pork loin on all sides with kosher salt and black pepper.
2. Place the pork in a vacuum seal bag. Add smashed garlic cloves, rosemary sprigs, and olive oil.
3. Seal the bag using a vacuum sealer (or the water displacement method).
4. Set your sous vide circulator to 140°F (60°C) and preheat the water bath.
5. Submerge the sealed bag in the water bath. Cook for 2 hours (or up to 4).
6. After cooking, remove the bag from the bath. Pat the pork dry with paper towels. Tip: Drying ensures a perfect sear.
7. Heat a cast-iron skillet over high heat. Add a splash of oil (not included in ingredients, use your own).
8. Sear the pork loin, turning every 30 seconds, until golden brown all over—about 2 minutes total. Tip: Use tongs to hold the ends for even browning.
9. Let the pork rest for 5 minutes before slicing. Tip: Resting locks in juices.
10. Slice against the grain into 1/2-inch medallions. Spoon any pan juices over the top.

Silky texture with a crusty sear—this pork loin is a game changer. Serve it over creamy polenta or alongside roasted asparagus for a quick, impressive dinner.

Cider-Brined Sous Vide Pork Loin

Yep, we’re doing this. Cider-brined sous vide pork loin—think juicy, apple-kissed, and stupidly tender. No dry pork here, just pure flavor.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 130 minutes

Ingredients

• 2 cups apple cider (unfiltered is best)
• 1/4 cup kosher salt (Diamond Crystal or similar)
• 1/4 cup brown sugar (packed)
• 2 cinnamon sticks
• 4 whole cloves
• 2 star anise
• 1 tablespoon black peppercorns
• 4 garlic cloves (smashed)
• 2 lbs pork loin (trimmed, silver skin removed)
• 1 tablespoon vegetable oil (high smoke point)
• 2 tablespoons unsalted butter
• 4 sprigs fresh thyme

Instructions

1. In a medium saucepan, combine apple cider, kosher salt, brown sugar, cinnamon sticks, cloves, star anise, peppercorns, and garlic. Heat over medium, stirring occasionally, until salt and sugar dissolve—about 5 minutes. Do not boil.
2. Remove brine from heat and let cool completely to room temperature. Tip: speed this up by placing the pot in an ice bath.
3. Place pork loin in a large zip-top bag or container. Pour cooled brine over pork, ensuring it's fully submerged. Seal and refrigerate for 4–6 hours. Do not exceed 6 hours or the texture may become mushy.
4. After brining, remove pork and discard brine. Pat pork dry with paper towels—very dry = best sear.
5. Season pork evenly with freshly ground black pepper (no extra salt needed—the brine did its job).
6. Set sous vide bath to 140°F (60°C). Place pork in a vacuum bag or zip-top bag using water displacement method. Seal and submerge. Cook for 2 hours.
7. After 2 hours, remove pork from bag. Pat very dry again with paper towels.
8. Heat vegetable oil in a heavy cast-iron skillet over high heat until shimmering. Carefully place pork loin in the skillet. Sear for 1–2 minutes per side (including ends) until deeply golden brown. Tip: use tongs to hold the pork on its sides for even browning.
9. Reduce heat to medium-low, add butter and thyme sprigs. Tilt pan and baste pork with melted butter for about 1 minute.
10. Transfer pork to a cutting board. Let rest for 5 minutes before slicing against the grain. Reserve pan juices to drizzle.

Here’s the magic: each slice is impossibly tender with a subtle apple-spice warmth. Serve it with roasted apples, mashed potatoes, or a tangy mustard cream sauce. Trust me, this will be your new go-to pork recipe.

Maple Mustard Glazed Pork Loin

Bold meets sweet in this sous vide pork loin that's impossibly juicy. Sous vide then seared, glazed with maple mustard magic. It's a weeknight hero that tastes like a Sunday dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 90 minutes

Ingredients

• 1 (2-3 lb) pork loin, trimmed
• 1/4 cup pure maple syrup (use real, not pancake syrup)
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 1 tsp kosher salt (Diamond Crystal preferred)
• 1/2 tsp black pepper
• 1 tbsp olive oil (for searing)

Instructions

1. Season pork loin evenly with kosher salt and black pepper.
2. Place pork in a vacuum bag or ziplock bag with minced garlic and rosemary sprigs. Seal using the water displacement method if using a ziplock.
3. Sous vide at 140°F for 90 minutes (up to 2 hours for extra tenderness). This ensures a perfect medium-rare center.
4. While the pork cooks, whisk together maple syrup, Dijon mustard, and whole grain mustard in a small bowl. Set aside.
5. Once done, remove pork from the bag and discard aromatics. Pat the surface completely dry with paper towels—this is key for a good sear.
6. Heat olive oil in a cast iron skillet over high heat until shimmering.
7. Sear pork on all sides until deeply browned, about 2 minutes per side. Do not move it while searing to develop a crust.
8. Brush the maple mustard glaze generously over all sides of the seared pork.
9. Let pork rest for 5 minutes on a cutting board to redistribute juices.
10. Slice against the grain into 1/2-inch thick medallions and drizzle with remaining glaze.

Drizzle that final glaze over the slices and watch everyone grab seconds. The sweet-tangy crust gives way to tender, juicy meat. Serve over mashed potatoes or a crisp arugula salad for a complete meal.

Asian-Inspired Sous Vide Pork Loin

Get ready to level up your pork loin game. This Asian-inspired sous vide method locks in juicy, umami-packed flavor with minimal effort. Soy sauce, ginger, and sesame oil do the heavy lifting—no fuss, just bold taste.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

• 1 (2 lb) pork loin, trimmed
• 1/4 cup soy sauce (low-sodium recommended)
• 2 tbsp fresh ginger, grated (or 1 tsp ground)
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 2 tbsp brown sugar, packed
• 1 tbsp rice vinegar
• 2 green onions, thinly sliced (for garnish)
• 1 tbsp vegetable oil (for searing)

Instructions

1. In a medium bowl, whisk together soy sauce, grated ginger, sesame oil, minced garlic, brown sugar, and rice vinegar until sugar dissolves.
2. Place the pork loin in a large resealable bag and pour the marinade over it. Seal the bag, removing as much air as possible, and massage to coat evenly. Refrigerate for at least 1 hour (or up to 12 for deeper flavor).
3. Preheat a sous vide water bath to 137°F (58°C). This temperature yields a tender, medium-done pork loin without drying out. Tip: Use a reliable immersion circulator for accuracy.
4. Remove the pork from the marinade and pat dry with paper towels. Discard the used marinade. Place the pork in a new vacuum-seal bag or zip-top bag using the water displacement method to remove air.
5. Submerge the sealed bag in the sous vide bath and cook for 1 hour 30 minutes. The time ensures pasteurization while keeping the loin juicy. Tip: Don't overcrowd the bath; water must circulate freely.
6. When the timer goes off, carefully remove the bag. Transfer the pork to a plate and pat very dry again—moisture is the enemy of a good sear. Tip: Let the pork rest for 5 minutes before searing to prevent overcooking.
7. Heat vegetable oil in a cast-iron skillet over high heat until shimmering. Sear the pork loin for 1–2 minutes per side, until a deep golden-brown crust forms. The internal temp should be around 140°F (60°C) after searing.
8. Slice the pork against the grain into 1/2-inch thick medallions. Garnish with sliced green onions and drizzle any accumulated juices on top.

Your finished pork loin is impossibly tender, with a caramelized crust that gives way to a silky, umami-rich center. Serve it over steamed rice or alongside a crisp Asian slaw for a complete meal that's anything but ordinary.

Smoked Paprika Sous Vide Pork Loin

Got 90 minutes? This sous vide pork loin is a game-changer. Smoky paprika and herbs lock in flavor while the water bath guarantees juicy perfection.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 1 minutes

Ingredients

For the Pork

• 2 lbs pork loin (trimmed of silver skin)
• 2 tbsp smoked paprika (sweet or hot, your call)
• 1 tbsp garlic powder
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper (freshly cracked)
• 1 tbsp olive oil (for searing)

Instructions

1. Pat the pork loin dry with paper towels.
2. In a small bowl, mix smoked paprika, garlic powder, oregano, salt, and pepper.
3. Rub the spice mixture all over the pork loin, pressing to adhere.
4. Place the seasoned pork in a vacuum-seal bag or a ziplock bag using the water displacement method (slowly lower into water to push out air).
5. Set your sous vide bath to 140°F. Once heated, submerge the sealed bag and cook for 1 hour 15 minutes.
6. Remove the bag from the water bath. Carefully take out the pork and pat it extremely dry with paper towels — this step is crucial for a good sear.
7. Heat olive oil in a cast-iron skillet over high heat until shimmering.
8. Sear the pork loin for 1-2 minutes per side until deeply browned and crusty.
9. Transfer the pork to a cutting board and let rest for 5 minutes before slicing against the grain into 1/2-inch thick pieces.

Not just tender — this loin is impossibly juicy, with a smoky crust that begs for a side of roasted vegetables or a bold chimichurri. Pair it with a crisp white wine to cut through the richness.

Mediterranean Citrus Sous Vide Pork Loin

Pork loin gets a Mediterranean makeover—zesty citrus and olive oil sous vide to tender perfection. No dry meat here, just juicy, flavorful slices that'll wow your dinner guests.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

For the Pork and Marinade

• 1 (2 lb) pork loin
• 1/4 cup olive oil (or any neutral oil)
• 2 oranges (zested and juiced)
• 1 lemon (zested and juiced)
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper (adjust to taste)
• Optional: fresh rosemary sprigs

Instructions

1. In a medium bowl, whisk together olive oil, orange zest and juice, lemon zest and juice, minced garlic, dried oregano, salt, and pepper.
2. Place the pork loin in a large vacuum-seal bag or a sturdy ziplock bag. Pour the marinade over the pork, adding rosemary if using. Seal the bag, removing as much air as possible using the water displacement method if using a ziplock.
3. Marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor). Tip: If short on time, you can skip marinating and cook immediately—the sous vide will still infuse flavor.
4. Preheat your sous vide water bath to 140°F (60°C). Once heated, submerge the sealed bag completely in the water. Cook for 2 hours. Tip: Use a binder clip to keep the bag submerged if it floats.
5. After 2 hours, remove the bag from the water bath. Carefully take out the pork loin and pat it very dry with paper towels. Tip: Drying thoroughly ensures a perfect sear.
6. Heat a cast-iron skillet over high heat until smoking. Add 1 tablespoon of oil (olive or avocado). Sear the pork loin for 1–2 minutes per side until deeply golden brown all over, about 4–6 minutes total.
7. Transfer the seared pork to a cutting board and let rest for 5 minutes. Slice against the grain into 1/2-inch thick medallions. Tip: For precise doneness, use an instant-read thermometer—internal temp should read 140°F after rest.

Herby, zesty, and incredibly tender—this pork loin is a showstopper. Serve over a bed of arugula with a drizzle of the pan juices, or slice thin for sandwiches. Either way, you're in for a treat.

Pineapple Teriyaki Sous Vide Pork Loin

Vibrant pork loin, sous-vide to tender perfection, then kissed with a sweet-tangy pineapple teriyaki glaze. This is weeknight dinner that feels like a tropical vacation.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 130 minutes

Ingredients

Pork Loin & Glaze

• 1 (2-3 lb) pork loin, trimmed (ask butcher for even thickness)
• 1/2 cup soy sauce (low-sodium preferred)
• 1/2 cup pineapple juice (unsweetened)
• 1/4 cup brown sugar, packed
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tsp fresh ginger, grated (or 1/2 tsp ground)
• 1 tbsp cornstarch (for glaze)
• 2 tbsp water (for slurry)
• 1 tbsp vegetable oil (or any neutral oil for searing)
• Optional: sliced green onions and sesame seeds for garnish

Instructions

1. In a bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, and ginger to create the marinade.
2. Place pork loin in a vacuum-seal bag or zip-top bag (using water displacement method), pour marinade over, seal, and refrigerate for at least 1 hour or overnight for deeper flavor.
3. Set sous vide precision cooker to 140°F (60°C). Submerge bagged pork and cook for 2 hours.
4. While pork cooks, prepare glaze: In a small saucepan, combine 1/2 cup of the reserved marinade (or fresh if not reserved) and bring to a simmer. In a small bowl, mix cornstarch with water to form a slurry, then whisk into simmering sauce. Cook until thickened, about 2 minutes. Set aside.
5. When pork is done, remove from bag, discard marinade, and pat pork very dry with paper towels. (Tip: Patting dry ensures a good sear.)
6. Heat vegetable oil in a cast-iron skillet over high heat until shimmering. Sear pork on all sides until deep golden brown, about 2 minutes per side. (Tip: Use tongs to hold pork loin on its ends to sear all surfaces.)
7. Let pork rest for 5 minutes before slicing. (Tip: Resting allows juices to redistribute.)
8. Slice pork against the grain into 1/2-inch medallions. Drizzle with glaze and garnish with green onions and sesame seeds if desired.

Sous vide guarantees a tender, juicy pork loin that’s impossible to overcook. The glossy teriyaki-pineapple glaze adds a sticky, caramelized finish. Slice it thick, serve with jasmine rice and a side of steamed bok choy for a complete meal.

Coffee-Rubbed Sous Vide Pork Loin

Ready for the juiciest pork loin of your life? This coffee-rubbed sous vide method guarantees edge-to-edge doneness with a deep, roasty crust. Let's dive in.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 100 minutes

Ingredients

Coffee Rub

• 2 tbsp finely ground coffee (espresso grind works best)
• 1 tbsp brown sugar, packed
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Pork

• 2 lb boneless pork loin, trimmed
• 1 tbsp olive oil (for searing)

Instructions

1. In a small bowl, mix together ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper to create the coffee rub.
2. Pat the pork loin dry with paper towels. Rub the coffee mixture all over the pork, ensuring an even coating. Let it rest at room temperature for 15 minutes to let the flavors penetrate.
3. Preheat your sous vide water bath to 140°F (60°C). Place the seasoned pork loin in a vacuum-seal bag or a ziplock bag using the water displacement method to remove air.
4. Cook the pork loin in the sous vide bath for 1 hour 30 minutes. This ensures a perfectly tender and juicy interior.
5. Once cooked, remove the pork from the bag and pat it very dry with paper towels. This is crucial for a good sear.
6. Heat 1 tbsp olive oil in a cast iron skillet over high heat until shimmering. Sear the pork loin for 1-2 minutes per side, including the ends, until a deep brown crust forms. Use a heavy pan and don't overcrowd for best browning.
7. Transfer the seared pork to a cutting board and let it rest for 5 minutes before slicing to keep the juices inside.
8. Slice crosswise into 1/2-inch thick medallions. Serve immediately.

Original recipe? More like origin story. Once you slice into that pork, you'll see the rosy pink center and smell the coffee-caramelized crust. It's perfect sliced over arugula salad or with roasted sweet potatoes. One bite, and you'll never skip the rub again.

BBQ Glazed Sous Vide Pork Loin

Let's get this pork loin sous vide and then smother it in a smoky-sweet BBQ glaze. It's ridiculously tender, perfectly cooked, and ready to steal the spotlight at dinner.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 160 minutes

Ingredients

For the Pork

• 2 lb boneless pork loin
• 1 tbsp kosher salt
• 1 tsp black pepper (freshly ground)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp olive oil (or any neutral oil, for searing)

For the BBQ Glaze

• 1/2 cup your favorite BBQ sauce (adjust to taste)
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp liquid smoke (optional, for extra smoky flavor)

Instructions

1. Season the pork loin evenly with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. (Tip: rub the seasoning in well for even flavor.)
2. Place the seasoned pork in a vacuum-seal bag or a zip-top bag, removing as much air as possible using the water displacement method.
3. Set sous vide cooker to 140°F. Submerge the bag and cook for exactly 2 hours 30 minutes. (Tip: sous vide keeps it tender; don’t exceed 3 hours or texture will soften too much.)
4. Meanwhile, prepare the BBQ glaze: in a small bowl, whisk together BBQ sauce, honey, apple cider vinegar, and liquid smoke if using. Set aside.
5. Once sous vide is done, remove the pork from the bag and pat it completely dry with paper towels. (Tip: drying is essential for a crusty sear—don’t skip this.)
6. Heat olive oil in a cast-iron skillet over high heat until shimmering and almost smoking.
7. Sear the pork on all sides, about 1-2 minutes per side, until a deep brown crust forms.
8. Reduce heat to medium-low. Brush the pork generously with the BBQ glaze, turning every minute and reapplying glaze, until the glaze is sticky and caramelized (about 4-5 minutes total).
9. Transfer the pork to a cutting board and let rest for 5 minutes. Slice against the grain into 1/2-inch thick pieces.

Crusty on the outside, tender and juicy inside—this BBQ glazed pork loin is pure magic. Serve it sliced over creamy coleslaw or pile it on brioche buns for incredible sandwiches that will disappear fast.

Conclusion

Zipping through these 12 sous vide pork loin recipes has been a blast! Each one offers juicy, foolproof results for any night. Try a few—you’ll find a new favorite. Drop a comment which one wins your heart, and pin this list to save for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.