Preheat the water bath using your sous vide to 140º

Season pork with salt and pepper on all sides.

Mix together the rosemary, garlic, and olive oil and generously rub all over the pork.

Place the pork inside your plastic bag and if using a vacuum sealer, seal the bag. If you do not have a vacuum sealer, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.

Once the water is up to temperature, place the sealed bag of pork in the water, making sure it is fully submerged.

Cook for 2 hours and 30 minutes (you can leave it cooking for up to 5 hours and still have it be good)

Remove pork from the bag and use a paper towel to pat it dry.

Heat oil in a large skillet over high heat. Once the oil is shimmering you know it is hot enough.

Carefully place the pork loin in the pan and cook for about 30-45 seconds a side, until it is nicely browned.

Remove from the pan and slice to serve.