Sous Vide Pork Loin with Olive Medley Recipe

I've noticed that sometimes when I get in the midst of writing and testing my own recipes I can fall into a rut and don't explore other cuisines out of my comfort zone. To help remedy that, I turned to the amazing Dinner at the Long Table cookbook, which has a great variety of incredible recipes. I picked the olive medley and the freekeh salad to complement a simple sous vide pork loin.

Sous vide pork loin olives pan

The sous vide pork loin was the familiar part of the meal for me. I seasoned it with salt, sealed it, and cooked it at 140°F (60°C) for about 3 hours. It usually takes 2 to 4 hours but you can use my Sous Vide Timing Ruler for an exact time, or my beef, lamb and pork pasteurization chart. I finished off with a light sear to add a little color and then cut it into 1" (2.5cm) slices. I prefer 140°F (60°C) but some people prefer a little lower, around 135°F to 137°F (57.2°C to 58.3°C), or for a more traditional dryness, up to 150°F (65.6°C).

When I want a special piece of meat there are a few good butchers in my area, but I've also been enjoying the super flavorful pork from Snake River Farms. I also enjoy trying the different ranchers that Crowd Cow has available.

The olive medley was probably my favorite part of the meal. It was such an unusual side dish, with warm, citrusy olives, spicy chile peppers and a great herbal backbone. It was really easy to put together and it was packed with flavor. It's great as a side, or could be used for an amazing starter or snack at a party.

Sous vide pork loin olives plated

The freekeh and herb salad was also a big hit. The freekeh has a light, nutty flavor and the salad is filled with herbs, dried fruit, and citrus. It paired wonderfully with the pork loin and helped round out the meal.

Note: You can learn more about pork loin from my How to sous vide pork loin or view all my sous vide pork loin articles.

All in all, it was a great reminder that I need to keep pushing away from what I know because there are so many amazing dishes out there to explore!

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Pork Loin with Olive Medley Recipe

  • Published: July 25, 2018
  • By Jason Logsdon
  • Cooks: 140°F (60°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Sous Vide Pork Loin with Olive Medley

  • For the Sous Vide Pork Loin

  • 1 to 2 pounds pork loin (450 to 900g) (I personally love Snake River Farms and Crowd Cow)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/2 teaspoon ground coriander (2.5ml)
  • 1/4 teaspoon ground cumin (1ml)
  • For the Olive Medley

  • 6 cloves garlic, coarsely chopped
  • 3 dried chile peppers, deseeded and sliced
  • 2 cups mixed olives (473ml)
  • 2 sprigs fresh rosemary
  • Zest from 1 lemon
  • Juice from 1 lemon
  • Zest from 1 orange
  • Juice from 1 orange
  • 1 bay leaf
  • For the Freekeh and Herb Salad

  • 2 cups cooked freekeh (473ml)
  • 1 cup chopped walnuts (237ml)
  • 1 bunch spinach, coarsely chopped
  • 1 bunch fresh parsley, coarsely chopped
  • 6 fresh mint leaves, coarsely chopped
  • 5 dried apricots, coarsely chopped
  • Zest from 1 orange
  • Juice from 1 orange
  • Zest from 1 lemon
  • Juice from 1 lemon

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Pork Loin with Olive Medley

For the Sous Vide Pork Loin

Preheat a water bath to 140°F (60°C).

Sous vide pork loin olives bagged

Mix together the spices in a bowl. Lightly salt and pepper the pork loin then sprinkle with the spices. Place the pork in a sous vide bag then seal the bag. Place the bag in the water bath and cook for 2 to 4 hours, until heated through or pasteurized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

Sous vide pork loin olives cooking2

For the Olive Medley

Heat olive oil in a pan over medium to medium-high heat. Add the garlic and chile peppers and cook until fragrant, 2 to 3 minutes. Add the olives and rosemary. Remove the zest from the lemon and orange using a zester or vegetable peeler, then add to the pan. Juice the lemon and orange into the pan. Add the bay leaf and cook until heated through.

For the Freekeh and Herb Salad

Add all of the ingredients to a bowl and stir well to combine.

To Assemble

Take the sous vide bag out of the water and remove the cooked pork loin from the bag. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the pork then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Slice the pork into serving portions.

Serve the sliced pork loin with the olive medley and the freekeh and herb salad.

Sous vide pork loin olives over

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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