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Sous Vide Pork Sirloin Roasts

I received a Sous Vide Supreme machine free of charge for testing and review. All opinions are 100% my own. 

Sous Vide Pork Roast

Sous Vide Pork Sirloin Roasts

I am in LOVE with the Sous Vide Supreme. I’ve made three dishes in it now, and every one has turned out amazing. This particular version is my take on a FANTASTIC meal my sister-in-law Jen made for Sunday dinner the other week. You’ve seen a lot of her creations over here on the blog, and there will definitely be more to come. She made an apple cake last Sunday that was one of the best cakes I’ve ever eaten.

Sous Vide Pork Sirloin Roast

You can definitely roast these in the oven for about 2 hours at 325 if you don’t have a Sous Vide machine and still want to enjoy some awesome pork sirloin roasts. Jen did hers with potatoes, and there were NO complaints around the table that night…even from the kids.

Sous Vide Pork Sirloin Roast


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Sous Vide Pork Sirloin Roast-3

The milk gravy is perfect with these potatoes and roast pork!

Sous Vide Pork Sirloin Roast

Sous Vide Pork Sirloin Roasts

Sous Vide Pork Sirloin Roasts

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

These little pork sirloin roasts are sous vide and then finished with delicious milk gravy. These little pork sirloin roasts are so versatile!

Ingredients

Pork Roast

  • 1 pork sirloin roast
  • liberal amounts of salt, pepper, garlic salt, onion powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon parsley
  • 1/4 cup olive oil

Milk Gravy

  • 1/2 cup butter
  • 1/3 cup flour
  • 3 cups 2% or whole milk
  • liquid from pork roast
  • salt and pepper to taste
  • 1/2 teaspoon beef "better than bouillon", optional

Instructions

Roast:

  1. Place all of the herbs and seasoning into the oil and stir gently to combine. Rub the pork sirloin roast with the herbed oil, and carefully place into a vacuum bag designed for cooking. Seal according to manufacturer's directions, and place into a preheated 150 degree sous vide machine.
  2. Let cook for 4-6 hours. Remove from sous vide machine, and reserve any liquid from the pouch. Quickly sear over high heat on all sides. Slice and serve.

Gravy:

  1. Melt butter in a medium saucepan. Whisk in the flour, and cook over medium-low heat for 2-3 minutes, whisking constantly.
  2. Slowly stir in liquid from the pork roast and milk. Whisk to combine and continue heating increasing the heat to medium and stirring constantly until thickened.
  3. Season to taste, add bouillon and stir until dissolved if desired.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 291 Total Fat: 24g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 58mg Sodium: 365mg Carbohydrates: 9g Fiber: 0g Sugar: 5g Protein: 9g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Jim

Friday 2nd of June 2017

For anyone who finds this recipe, you may want to consider dropping the temperature as Pork is technically safe at medium rare temperatures (145ºF) and 150ºF (65.5ºC) will over cook it to dryness if left too long. For sous vide, you are better off to maintain the correct temperature longer to ensure juiciness of the meat. A temperature between 140ºF (60ºC) and 145ºF (62.5ºC) would probably be more suitable assuming you plan to sear on a very hot grill or pan to finish. When using pork tenderloin (a thinner cut) or a roast that is not one large piece (ours was two pieces - tenderloin and sirloin) then you might consider an even lower temperature since the searing will heat up the smaller pieces to a greater degree.

The marinade was nice, though I added some red pepper flakes for kick.

Zaycon Sous Vide Turkey Breast » Or Whatever You Do

Thursday 9th of April 2015

[…] but this trendy deliciousness has fully taken over at my house. I’ve shared my recipe for sous vide pork roast, sous vide chicken breast, and sous vide steak. All done at home. But if you don’t have the […]

Janis

Thursday 23rd of October 2014

We were very fortunate to enjoy these sirloin pork roasts this month. The herb blend enhanced the flavor, but did not overpower the taste of the meat. Each forkful of roast almost melted in our mouths. We could have been in a five-star restaurant. Amazing!