Sous Vide Chargrilled Pork Loin

Sous Vide Chargrilled Pork Loin comes out perfectly every time. You don't have to have an outdoor barbecue to get the results you want.
Sous Vide Chargrilled Pork Loin

Last Updated on January 7, 2022

Sous Vide Chargrilled Pork Loin
Sous Vide Chargrilled Pork Loin ready for carving

Sous Vide Chargrilled Pork Loin comes out perfectly every time. You don’t have to have an outdoor barbecue to get the results you want.

Loin of pork is a wonderful cut of meat because it’s lean and flavorful. However, because it’s so lean, it can dry out easily. There are a few ways to keep that from happening, but the best way by far is to use the Sous Vide method.

What is Sous Vide?

Let me start off by saying the sous vide is a wonderful thing. I was reluctant at first because I didn’t want to get into a new cooking method, especially one that seemed to take forever. Sous Vide means Under Vacuum in French. Food is placed in a vacuum-sealed bag then heated underwater at a controlled temperature. That means when something reaches that temperature, it stays there. Unlike an oven whose temperature fluctuates, this is constant. It’s also very forgiving. If you’re late taking a roast out of a hot oven, you could be looking at having shoe leather for dinner. With sous vide, if you’re half an hour late, no problem.

The other thing I love about sous vide is that you can put a piece of meat in a bag with some marinade, seal it, shove it in the freezer, then put it cook it and it’s marinating while it’s cooking. You just need to add an extra half an hour to the cooking time to account for the food being frozen.

There are some caveats, however, that you need to be aware of. When you take the food out of the bag, it’s not very pretty. Because the food never reaches a temperature high enough to cause the Maillard Effect, it won’t ever be browned. The solution for that is to sear it on a very hot surface, preferably cast iron.

You want to sear it quickly to prevent further cooking, but the food needs to be as dry as possible to prevent boiling. Therefore, always use a paper towel to dry the food off before putting searing it.

One of my favorite sous vide recipes is the one for Roast Beef with Rosemary. Talk about easy!

So, if you don’t want to do pork, consider the roast beef recipe or the sous vide lamb chop recipe. They’re all good.

Extra Char Grill Flavor

Mis' Rubin's Black Magic Seasoning

My grandmother used chargrill seasoning and when I went looking for it, I found Mis’ Ruben’s Black Magic Seasoning. It does an excellent job of giving you that flavor you would get from an outdoor charcoal grill without the mess. I use it for burgers, roasts, etc. I highly recommend it.

Sous Vide Chargrilled Pork Loin

Sous Vide Chargrilled Pork Loin

Sous Vide Chargrilled Pork Loin comes out perfectly every time. You don’t have to have an outdoor barbecue to get the results you want.
Prep Time: 10 minutes
Cook Time: 3 hours 5 minutes
Resting: 10 minutes
Total Time: 3 hours 25 minutes
Course: Dinner, Main
Cuisine: American
Difficulty: Easy
Newsletter: 2021-12-31
Servings (slide to adjust): 8
Calories: 180kcal

Ingredients

  • 2 pound Pork loin roast

~~ — Marinade — ~~

  • ¼ cup Balsamic Vinegar
  • 2 tablespoon Olive oil
  • 1 teaspoon Stone ground mustard
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Cumin
  • ½ teaspoon Thyme

~~ — Seasoning — ~~

Ingredients necessary for the recipe step are in italic.

Instructions

  • Mise En Place
    sous-vide-chargrilled-pork-loin-mis
  • 2 pound Pork loin roast
    Trim the pork loin of any excess fat you don't want.
  • 1/4 cup Balsamic Vinegar, 2 tablespoon Olive oil, 1 teaspoon Stone ground mustard, 1 teaspoon Onion powder, 1 teaspoon Garlic powder, 1 teaspoon Cumin, 1/2 teaspoon Thyme
    Mix the marinade ingredients together in a small bowl.
  • Put the meat into a vacuum-sealable bag and add the marinade. Seal the bag.
    sous-vide-chargrilled-pork-loin
  • Put the bag in a large container with water and the sous vide immersion cooker. Set it according to manufacturer directions to 144°F / 62°C for 3 hours. Add an additional 30 minutes if the roast is frozen.
    sous-vide-chargrilled-pork-loin-sous vide
  • When the roast is done, remove it from the bag and wipe it down with a paper towel.
    sous-vide-chargrilled-pork-loin
  • Heat a cast iron grill to smoking. The roast should rest while that is happening.
  • 1 tablespoon Mis’ Rubin’s Black Magic, 1 teaspoon olive oil
    Before you put the roast on the grill, rub a little olive oil on it and sprinkle it generously with the Black Magic seasoning.
    sous-vide-chargrilled-pork-loin
  • Put it on the grill and sear it, turning it every 30 seconds or so until the roast is completely seared.
  • Let it rest for 10 minutes, uncovered, before carving and serving.
    Sous Vide Chargrilled Pork Loin
  • Enjoy!

Nutrition

Nutrition Facts
Sous Vide Chargrilled Pork Loin
Amount Per Serving (126 g)
Calories 180 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 71mg24%
Sodium 308mg13%
Potassium 440mg13%
Carbohydrates 1g0%
Fiber 0g0%
Sugar 1g1%
Protein 24g48%
* Percent Daily Values are based on a 2000 calorie diet.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

3 Responses to Sous Vide Chargrilled Pork Loin

  1. Robert Haw says:

    2 stars
    I don’t understand how anyone could say this was good. I put a piece of pork in a bag and it came out awful. It was a piece of meat swimming in the water and there was melted fat floating in the water. I tried to wipe it off and I put it in the oven for a few minutes and it was still nasty gray looking and when I cut it open it was all bloody inside. That’s just not good. I liked the seasoning though. I put it back in the oven and cooked it until it was done. I put more of the seasoning on it. I put my sous vide thing on eBay. Maybe you want to buy it?

  2. Vivian says:

    5 stars
    Thanks.

  3. Janet Clark says:

    5 stars
    Great stuff! Thanks for the recipe.

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