Sous Vide Cooking - Pork Loin Roast by Cottura Ammiche

3 lb. pork loin roast
Cottura Amiche Italian Blend Seasoning (Or any store boughtdried Italian spices)
Fresh rosemary, chopped
Salt and pepper (2-3 teaspoons each)




Trim excess fat from the roast, leaving ¼″ of the fat cap on the pork. Dry the meat with paper towels. Very lightly score the top of the roast in criss-cross pattern to allow seasonings to penetrate. Generously sprinkle and rub salt & pepper, Cottura Amiche Seasoning and chopped rosemary into the roast. Vacuum-seal roast. Set up sous vide appliance in water bath, and set temperature to 140°F. Allow water to come to temperature before adding packaged roast. Place roast into water bath, and cook 5 – 6 hours (minimum). Remove from water bath and open the bag, draining any liquid from roast. Dry the roast with paper towels. To finish, quickly brown the roast in a pan, in the oven, on the grill, or with a torch.`