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