Sous Vide: Center Cut Pork Loin Roast, Sous-B-Q or Roasted–2020

Preparation of this cut of pork offers challenges that can be overcome utilizing sous vide processing.


Pork loin center cut roast, 2-3 lbs/1-1.5 Kg.
Egg whites, one each, mixed with an equal volume of cold water. In this recipe we utilized dried egg whites, a convenient and inexpensive product available on line. The albuminous protein in egg white helps seasonings/rubs cling to the protein’s surface.
We have an assortment of proprietary seasonings, or you can use your own preferred versions.
Vegetable oil, a few drops, or spray.

Optional ingredients:

Pickled vegetables, chopped up to make a Muffuletta type relish.
Broccoli florets, as needed.
Potatoes, as needed.
Carrots, as needed.
Butternut squash, as needed.
Demi-glace, as needed (a few drops).
Butternut aiolia few drops.
Melted butter, as needed.


Equipment requirements
Immersion circulator, portable or stationary.
Heat rated Lipavi container, minimum of 2 gallons/8 liters.
Lipavi L10 rack or larger.
Heat rated sous vide bags.
Thick bottomed skillet, approximately 12″/35 cm.
Infrared thermometer.

Above: Lipavi C15 container, N15 polycarbonate racks. Lipavi C15L lid.

Serves 3-4
Level of difficulty: 3.0

For more detailed article on how to prep a whole pork loin, click the link HERE.


Preheat the water in your sous vide bath to 135 F/57 C.


Vacuum seal the pork loin roast in heat rated plastic bags and process for a minimum of 6 hours to pasteurize. Cold shock the sealed package in iced water until it achieves 70 F/21 C. Refrigerate at 40 F/4 C. As long as the seal is not broken, the roast can remain in this state in the refrigerator for at least two weeks.

Smoking the pork loin:

Preheat your smoker/oven to 225 F/107 C.

Assuming the same temperatures and humidity are applied, smoking and oven roasting affect tenderness, texture and moisture content equally. While the flavor of smoke enjoys great popularity, it is not necessary to achieve excellent results. We recommend this relatively lower temperature to minimize the loss of moisture in the protein.

Remove the roast from the refrigerator. If the juices have jelled, dip the whole package in hot tap water or your running sous vide bath–I almost always have a project in process.

Harvest the juices and read THIS.

Pat the roast dry.

This one was sprinkled with powdered egg white, a convenient and inexpensive product. You can buy pasteurized liquid egg whites, also a handy option. Or you can separate an egg and mix the white with an equal amount of water and figure out what to do with the yolk. This process serves to help seasonings cling to the surface of the roast.

If you use powdered egg white, you spritz with water to moisten.

Sprinkle generously with your choice of seasonings blends or one of our recipes detailed HERE. Turn over and repeat.

We used a stainless steel Lipavi rack for this demonstration. Designed for the bath, the metal racks are perfectly suited for use in the smoker or oven. Rust proof, dishwasher proof, etc.

Smoke/roast at 225 F/107 C for four hours or until it achieves an internal temperature of 125 F/52 C.


Slice the pork as thin as possible “without compromising its structural integrity.” This helps to minimize the perception of the inherent dryness in the cut.






While a center cut pork loin roast originates from the same anatomical region as a (beef) rib eye/New York steak, roast pork loin has little or nothing in common with roast prime ribs of beef. This sub-primal cut is extremely lean and has a tendency to be dry and even tough without special consideration. We will show how to reinterpret the preparation/presentation in order to take advantage of the cut's typically competitive pricing.

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