Keto Sous Vide Pork Roast (Never Overcooked Again)

Getting a roast to exactly medium-rare in the oven is mostly guesswork, pulling it out at just the right moment before it overcooks. Keto sous vide pork roast removes the guesswork entirely, since the water bath never gets hotter than the exact temperature you want the meat to be.

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The pork simply cannot overcook past the temperature you set, since the water itself is the limit. A quick trip under the broiler at the end adds the color and crust that sous vide alone cannot.

Chef Jenn’s Take on Sous Vide Pork Roast

Skipping the score marks on the fatty top is an easy thing to overlook, but it matters. Score it in a cross-hatch pattern before marinating, so the mustard mixture actually works its way into the meat instead of just sitting on the surface.

Rinse the pork first too, checking for any stray bone chips, a normal step with most cuts of pork. Distribute the sliced onion and garlic evenly around the roast inside the bag, then either vacuum seal it or press out as much air as possible from a zip-top bag. If you’re using a zip-top bag, clip it to the side of the container so it doesn’t float to the surface, vacuum-sealed bags don’t have that problem.

Cook at 150 degrees for 3 to 3.5 hours, or until the internal temperature reaches about 145 degrees. Discard the onions and any cooking liquid once it’s done, they’ve already done their job building flavor.

Finish with a few minutes under the broiler. Sous vide alone gives you perfectly even cooking, but it can’t give you the color and crust that a quick blast of high heat does at the end.

What You’ll Love About Sous Vide Pork Roast

• Makes enough for dinner plus lunches for the rest of the week.
• Perfectly cooked every time, the water bath makes overcooking essentially impossible.
• A broiler finish gives real color and crust that sous vide alone can’t provide.

Ingredients

• Pork loin – About 3 pounds. Rinsed first to check for stray bone chips.
• Dijon mustard – Adds tang to the marinade without much added sugar.
• Worcestershire sauce – Regular, in a moderate amount.
• Olive oil – For the marinade.
• Dried thyme – Standard pantry staple.
• Garlic – Fresh cloves, sliced.
• Onion – Sliced thin, distributed evenly around the roast.

How to Make Sous Vide Pork Roast

Scroll down for the full recipe card with exact measurements and printable instructions.

Rinse the pork loin, checking for any stray bone chips.

Lay the roast flat and score the fatty top in a cross-hatch pattern.

Mix the Dijon mustard, olive oil, thyme, and Worcestershire sauce in a small bowl, then rub it all over the pork.

Season with salt and pepper, then place the pork in a vacuum-sealable or zip-top bag with the sliced garlic and onion distributed evenly around it. Vacuum seal, or press out as much air as possible from a zip-top bag.

Set the sous vide cooker to 150°F. Once at temperature, add the bag, clipping it to the side of the container if using a zip-top bag. Cook for 3 to 3.5 hours, or until the internal temperature reaches about 145°F.

Remove the roast, discarding the onions and cooking liquid. Brown under the broiler for a few minutes to get good color.

Make It A Meal

Pair this with Steakhouse Creamed Spinach or Pan-Roasted Asparagus. If pork is a favorite in your house, Bacon-Wrapped Pork Tenderloin is another one worth keeping in the rotation.

Storage

Store sliced leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a low oven or the microwave to avoid drying it out further. This freezes well, sliced or whole, for up to 3 months.

Frequently Asked Questions

Like This? Also Try:

• Bacon-Wrapped Pork Tenderloin
• Spicy Pork Stir-Fry
• Garlic & Herb Pork Tenderloin