Sous-Vide Pork Loin

Pat pork (1000 g) dry. Finely chop garlic (6 g) and rosemary (3 g), mix with salt (12 g), chili pepper (2 g), and black pepper (3 g), then rub the meat.

Place the meat in a bag with butter (80 g), vacuum seal, and cook sous-vide at 60 °C for 8-10 hours.

Remove the loin from the bag, dry well, and sear quickly in olive oil (15 g) for 2-3 minutes per side to form a crust. Slice after a short rest.