Sous Vide Rosemary Pork Loin

ByElise New November 29, 2021October 23, 2023

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This post was sponsored by Anova as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Have you heard of sous vide cooking?

If not, let me fill you in because you’ll want to put the Anova Precision Cooker Nano on your Christmas list. This is a tool the pros use to get consistent results every time, and we can have it for our families.

Image, taken from above, shows a large pot, with an Anova Precision Cooker Nano in the box. Next to it sits a wrapped pork loin with salt, pepper, rosemary and a grey hand towel.

I learned about sous vide from an Instagram friend about two years ago and loved the idea, but honestly couldn’t imagine that it would make enough difference to justify storing another kitchen tool.

However, when my slow cooker broke earlier this year, you can bet my first thought was, “This is my chance to get a precision cooker!” And yet, I stalled, wondering if it was really that good.

Finally, I had a chance to try the Anova Precision Cooker Nano and jumped on it.

Image shows a pair of hands placing a pork loin into a large stock pot with a precision cooker immersed in the water. Next to the pot on the counter top sits some rosemary.

Y’all. I cannot believe I waited so long. I feel like a kid in a candy store! Sous vide everything.

My first try was with a pork short loin that had been sitting in our freezer for months because I felt like, without the slow cooker, I’d never be able to get it tender. Plus, I don’t like pork roasts because they tend to be dry. So it just sat there.

As soon as my Anova Precision Cooker Nano came in the mail, I knew that short loin would be the first thing I tested, and we’d find out whether sous vide really did produce tender, juicy meat.

Image shows two pieces of Sous vide pork loin with rosemary on a wire rack with parchment paper.

The idea is that because the meat is sealed up with nowhere for the juice to escape, your meat has no choice but to be juicy. Sealing it up also helps your seasonings really permeate your meat, making it more flavorful.

And because it’s cooked slowly at precisely the right temperature, it has to be tender. It’s never overcooked because of that precise temperature as well.

That means that when life is demanding, your meal isn’t because your proteins and veggies can just hang out in the sous vide bath until you’re ready to eat with zero loss of quality or risk of overcooking. This is a really handy feature for holiday cooking when you have so many dishes going, it’s hard to keep track of them all!

Image shows a casserole dish of Sous Vide Rosemary Pork Loin sliced in it, sitting on a grey tablecloth on a dining table.

With this Anova Precision Cooker Nano, I’d say Anova accomplished its mission to transform the everyday task of making dinner into a meaningful experience.

If you’re interested in gifting a precision cooker this holiday season, definitely make sure you shop Anova’s sale.

Image shows a hand holding a fork to serve a piece of sous vide pork loin from a white casserole dish

So, diving into this sous vide rosemary pork loin recipe.

My family loves this recipe. We made it several times before we even tried sous vide for anything else.
You’ll need a zip-top baggie or some sort of sealing bag. I have an Anova Vacuum Sealer that makes it easy to get all the air out and seal the bag.
For a long piece of meat, such as a pork loin, consider cutting it in half so you can use a shorter bag and/or shallower container for your water. This was necessary for me because my deepest container and longest bags were still too short for a pork loin.
Make sure you pat your pork loin dry before you seal it up. Especially if you’re using a vacuum sealer, you don’t want it to suck in raw pork juice.
This recipe would be fantastic to serve with rosemary-roasted sweet potatoes, or maple bacon Brussels sprouts.