Pork loin with herbal crust sous vide.
Chop some herbs. I've used basil, rosemary, thyme, parsley, majoram and a bit of mint.
1
Cover your pork loin in dijon mustard.
2
It's time to salt and pepper your loin and cover all sides with chopped herbs.
3
Put the pork in the vacuum bag. Fill the bag with some garlic and rosemary.
4
It's time so vacuum seal the bag and cook it sous vide, 3h at 62°C.
5
Put the pork out of the bag and don't be so clumsy as me. Pet it dry.
6
Heat up your skillet and sear the pork on all sides.
7
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