Sous Vide Pork Sirloin Roast
If you want to learn how to make the juiciest, tenderest, most flavorful pork sirloin roast, this sous vide pork sirloin roast is for you!
Servings: 8 servings
Calories: 246kcal
Ingredients
- 3-4 pounds pork sirloin roast boneless
- 2 tablespoon avocado oil for searing
- 1 chipotle pepper in adobo sauce crushed
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh lime juice
- 1 teaspoon garlic powder
- 1 tablespoon tahini
- 1 tablespoon honey
Instructions
- Season the pork roast with the salt and let it sit for 30 minutes.
- While the pork sits, mix the remaining ingredients (except avocado oil) in a bowl.
- Heat a sous vide water bath to 135°F.
- Place the pork in a vacuum seal bag and pour the sauce over the top. Seal the bag.
- Cook in the water bath for 6 hours.
- Remove the pork from the bag, reserving the bag sauce in a saucepan, and pat as dry as possible with paper towels.
- Simmer the reserved sauce over medium heat for 2-4 minutes. If the sauce is too salty, add some unsalted or light chicken or pork stock .
- Heat a cast iron skillet over high heat and add the avocado oil.
- Add the pork roast and sear on all sides for about 60 seconds a side, until a crisp brown crust forms.
- Remove from heat, let cool for a couple minutes, slice and serve with the sauce.
Notes
- Adjust the cooking temperature to your preference. I think it's best at 135°F, but the table in the post above provides some different options.
- If the sauce is too salty after simmering, add some unsalted or light chicken or pork stock.
- You can also sear this on a grill preheated on high heat, or use a kitchen torch to sear it on the outside.
Nutrition
Serving: 6ounces | Calories: 246kcal | Carbohydrates: 4g | Protein: 39g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 668mg | Potassium: 698mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg