This sous vide pork roast comes out a perfect medium rare and with a deep, porky flavor. It's wonderful served with mash potatoes and green beans or sauteed root vegetables. For even more flavor you can brine the roast ahead of time for about 10 hours with thyme and rosemary.
Once you have a cooked sous vide pork roast there are several things you can do with it, like shredding it for pork sandwiches or burritos or slicing it thinly for sandwiches. For our preparation we simply served the sous vide pork roast with pan fried root vegetables such as turnips, carrots, and potatoes.
If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Pork Roast you can check out the following.
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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.
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.
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