Herb-Crusted Sous Vide Pork Loin & Roasted Sweet Potatoes

A cozy, fall-inspired dinner — tender sous vide pork infused with garlic and herbs, finished with a golden sear and served alongside caramelized roasted sweet potatoes.

Serves: 4–6
Sous vide: 2½–3 hrs
Roast potatoes: 30–35 mins

Introduction

This fall-inspired meal highlights the comforting flavors of rosemary, thyme, and sweet roasted vegetables.
The pork loin is seasoned with herbs and garlic before being sealed and gently cooked sous vide for perfect tenderness.
A quick sear before serving creates a crisp, fragrant crust that pairs beautifully with the natural sweetness of roasted sweet potatoes.

Ingredients — Pork

1 (2–3 lb) boneless pork loin roast (not tenderloin)
2 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
4 garlic cloves, smashed
2 tbsp unsalted butter
Herb rub: 2 tbsp fresh rosemary (chopped), 2 tbsp fresh thyme leaves, 1 tbsp fresh parsley, 1 tsp lemon zest, ½ tsp smoked paprika (optional)

Ingredients — Roasted Sweet Potatoes

2–3 large sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp olive oil (or avocado oil)
1 tsp kosher salt
½ tsp black pepper
½ tsp garlic powder (optional)
1 tsp fresh chopped rosemary or thyme (optional)
Maple syrup or honey (optional drizzle)

Equipment

Immersion circulator, vacuum sealer or zip-top freezer bag, cast iron skillet, and a rimmed sheet pan.

Instructions — Herb-Crusted Sous Vide Pork Loin

Prepare the herb rub: In a small bowl, mix rosemary, thyme, parsley, lemon zest, smoked paprika, salt, and pepper.
Season the pork: Pat the pork dry and rub all over with olive oil, the herb mixture, and smashed garlic cloves. Place 2 tbsp butter on top or underneath the roast.
Vacuum seal: Transfer the seasoned pork and butter to a vacuum-seal bag or heavy-duty zip-top bag. Seal tightly, removing all air.
Sous vide cook: Preheat the water bath to 140°F (60°C) for juicy and tender results. Submerge the bag and cook for 2½–3 hours (up to 4 hours is fine).
Dry and sear: Remove pork from the bag, reserving juices if desired for a pan sauce. Pat the roast completely dry with paper towels.
Heat a cast iron skillet over high heat until smoking. Add a drizzle of oil and sear the pork on all sides, about 30–45 seconds per side, until golden and aromatic.
Rest & serve: Let rest 5 minutes before slicing. Spoon any pan juices over the top or serve with a quick pan sauce.

Instructions — Roasted Sweet Potatoes

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
Toss sweet potato cubes with olive oil, salt, pepper, and any optional herbs or garlic powder.
Spread in a single layer and roast for 30–35 minutes, flipping halfway through, until golden and crisp on the edges.
Optional: drizzle lightly with maple syrup or honey before serving for a kid-friendly sweetness.

Serving Suggestions

Slice the pork into medallions and serve alongside the roasted sweet potatoes.
Add a light pan sauce or drizzle of olive oil over the top for shine.
For a complete fall dinner, pair with steamed green beans or a simple apple and arugula salad.

Chef’s Notes

Applying the herb crust before sealing infuses the pork during sous vide cooking for deeper flavor.
Dry the pork thoroughly before searing to achieve a perfect crust.
For a sweet-savory contrast, serve with a small spoon of apple chutney or cranberry compote.
Time-saving tip: The pork can stay sealed in the sous vide bath for up to 4 hours without overcooking — ideal for flexible dinner timing.

Admiral's Table