Are you ready to transform an ordinary pork roast into a mouthwatering masterpiece that will have your guests begging for your cooking secrets? Sous vide cooking is the professional chef's hidden weapon, and this recipe will turn you into a kitchen superhero with minimal effort and maximum flavor. Imagine cutting into a pork roast so tender it practically melts in your mouth, with a golden-brown crust that locks in every single drop of succulent juice. Get ready to elevate your cooking game and impress everyone at your dining table!
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb pork roast
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp thyme
- 1 tbsp rosemary
Instructions
- Begin by preparing your sous vide setup. Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature to 145°F (63°C) for a tender and juicy pork roast.
- While the water is heating, prepare the pork roast. Pat the pork roast dry with paper towels to remove any excess moisture. This will help the seasoning adhere better and promote a nice crust later.
- In a small bowl, combine the olive oil, salt, black pepper, garlic powder, thyme, and rosemary. Mix well to create a marinade.
- Rub the marinade all over the pork roast, ensuring an even coating on all sides. This will infuse the meat with flavor during the sous vide cooking process.
- Once the pork is seasoned, place it into a vacuum-seal bag. If you don’t have a vacuum sealer, you can use a resealable zip-top bag. If using a zip-top bag, use the water displacement method to remove air: seal the bag almost completely, submerge it in water until just the opening is above the water, then seal it completely.
- When the water bath has reached the desired temperature, carefully place the sealed bag with the pork roast into the water. Make sure it is fully submerged and not touching the sides of the pot.
- Cook the pork roast sous vide for 4 hours. This long cooking time will ensure the meat becomes incredibly tender.
- After 4 hours, carefully remove the bag from the water bath. Take the pork roast out of the bag and pat it dry with paper towels to remove excess moisture. This step is crucial for achieving a good sear.
- Heat a large skillet over medium-high heat and add a little olive oil. Once the oil is shimmering, carefully place the pork roast in the skillet.
- Sear the pork roast for about 2-3 minutes on each side until a golden-brown crust forms. This will enhance the flavor and texture of the roast.
- Once seared, remove the pork roast from the skillet and let it rest for about 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat.
- Slice the pork roast against the grain into thick slices and serve. Enjoy your perfectly cooked sous vide pork roast with your choice of sides!
Tips
- Temperature Matters: Always use a reliable meat thermometer to ensure your water bath is precisely at 145°F for the most consistent results.
- Seasoning Technique: Don't be shy with your marinade! Massage the herbs and spices thoroughly into the meat to maximize flavor penetration.
- Drying is Critical: Pat the pork roast completely dry before and after sous vide cooking to achieve that perfect golden sear.
- Bag Selection: Invest in quality vacuum-seal bags or high-grade freezer zip-top bags to prevent any water leakage during cooking.
- Resting is Essential: Never skip the 10-minute resting period after searing. This allows juices to redistribute, ensuring each slice is equally succulent.
- Searing Shortcut: If you want an extra crispy crust, use a cast-iron skillet or consider using a kitchen torch for more even browning.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 1g
Protein: 35g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 95mg
