If you’ve ever struggled to keep pork loin juicy, it’s time to meet your new favorite method: sous vide cooking. This water-bath technique guarantees perfect doneness every single time, locking in moisture and flavor. Add a sweet-savory glaze, and you’ve got a show-stopping dinner that’s deceptively simple to make.

This recipe for Sous Vide Glazed Pork Loin delivers on all fronts: succulent texture, deep flavor, and a caramelized crust that’ll make your guests think you trained at a fancy culinary school.

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🧄 Ingredients (Serves 4)

For the Pork Loin:

• 2–2.5 lb boneless pork loin roast
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary or thyme, chopped
• 1 tbsp olive oil

For the Glaze:

• 1/4 cup honey or maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tsp apple cider vinegar or balsamic vinegar
• Optional: pinch of red pepper flakes for heat

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🧑‍🍳 Instructions

1. Prep the Pork Loin

• Season the pork loin generously with salt, pepper, garlic, herbs, and a drizzle of olive oil.
• Place the pork in a vacuum-seal or heavy-duty zip-top bag (suitable for sous vide).
• Vacuum seal or use the water displacement method to remove air.

2. Sous Vide the Pork

• Preheat your sous vide water bath to 140°F (60°C) for a perfectly juicy medium doneness.
• Submerge the sealed pork loin and cook for 2.5 to 3 hours.

3. Make the Glaze

• While the pork is cooking, combine honey, mustard, soy sauce, vinegar, and pepper flakes in a small saucepan.
• Simmer for 5–7 minutes until slightly thickened. Set aside.

4. Sear & Glaze

• Remove the pork from the bag, pat it dry with paper towels.
• Heat a cast iron skillet over high heat with a bit of oil.
• Sear the pork loin on all sides for 1–2 minutes until a golden crust forms.
• Brush glaze over the pork during the last 30 seconds of searing.

5. Slice & Serve

• Let the pork rest for 5 minutes, then slice and drizzle with remaining glaze.
• Serve with roasted vegetables, mashed potatoes, or wild rice.

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📦 Amazon Must-Haves for Perfect Sous Vide Glazed Pork Loin

• 🍖 Sous Vide Immersion Circulator – Precise temperature control ensures juicy, evenly cooked pork.
• 🧊 Vacuum Sealer Machine – Seal in juices and flavors for professional-quality sous vide results.
• 🔪 Boning Knife or Chef’s Knife – Slice your pork loin with ease and precision.
• 🍳 Cast Iron Skillet – Create a perfect sear after sous vide cooking.
• 🌡 Instant-Read Thermometer – Ensure your pork hits the ideal serving temperature.
• 🧂 Silicone Basting Brush – Glaze your pork evenly without the mess.
• 🥄 Saucepan Set – Simmer and reduce your glaze to the perfect consistency.

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💡 Pro Tips

• Rest before slicing: Even after sous vide, resting allows juices to redistribute.
• Don’t skip the sear: It’s the key to locking in flavor and adding texture.
• Play with glazes: Try apricot jam, hoisin, or a bourbon-based glaze for variety.

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Final Bite:

Cooking pork loin can be risky—dry, bland meat is all too common. But with this Sous Vide Glazed Pork Loin, you’re guaranteed juicy, flavorful results every single time. Add this to your go-to dinner list, and wow your family or guests with gourmet vibes minus the stress.

🔗 Ready to impress? Get your sous vide gear and start cooking like a pro today!

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