Sous Vide Pork Roast Recipe

For the Sous Vide Pork Roast

At least 24 to 48 hours before serving

Pre-heat the water bath to 155°F (68.3°C).

Prepare the meat by trimming off any excess fat. This cut of pork can be very fatty but just focus on removing the large deposits of fat. Because of the high temperature pork is cooked at the fat will break down more than for similar beef cuts. Salt and pepper the pork roast, then place it in the pouch with the thyme, rosemary, and garlic then vacuum seal it and place in the water bath.

Let it cook for 24-48 hours.

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.

For Finishing the Pork Roast

When you're getting close to serving the pork you will want to make the sauce. Melt the butter into a small sauce pan. Whisk together the flour and the water and then whisk it into the butter and bring to a boil. Whisk in the lemon juice and enough of the juices from the pork roast sous vide pouch to thin it out to the consistency you want.

Remove the pork roast from the sous vide pouch and slice into 3/4 to 1 inch slices. Arrange on a plate and drizzle the lemon-butter sauce over it.