Sous vide instructions

Fill a deep pot or food storage container halfway with water. Clamp your sous-vide cooker to the side of the pot and set the temperature to 140°F and the timer for 3 hours. (Timer will not start until water preheats.)

Pat the pork loin dry with paper towels.

In a small bowl, mix together the butter, garlic, sage, thyme, lemon zest, salt, and pepper.

Spread the butter mixture all over the pork loin.

Place the pork into a gallon-size zip-top freezer bag. Squeeze out some of the air and partially seal the bag.

When water is preheated, carefully submerge the partially sealed bag into the water so that the whole roast is covered with water but no water gets into the bag. Now you'll perform the water displacement method of sealing the bag. Use one hand to help squeeze air out of the bag (the water itself does the heavy lifting here, but you'll help it out) and the other hand to finish sealing the bag's zip top.

Clamp bag to the side of the pot and cook for 3 hours. Meat is ready to slice and serve as-is, or you can sear it if you like.

To sear, set a 12-inch cast iron skillet over high heat and preheat for five minutes. Turn on the exhaust fan.

Remove pork from bag and carefully pat dry without disturbing the garlic and herb crust. Transfer to hot skillet. Sear for 45 seconds per side, until golden brown.

Slice pork against the grain and serve.

Oven instructions

Preheat oven to 375°F with a rack in the center.

Pat the pork loin dry with paper towels.

In a small bowl, mix together the butter, garlic, sage, thyme, lemon zest, salt, and pepper.

Spread the butter mixture all over the pork loin.

Place pork into a large Dutch oven or a roasting pan that can be transferred to the stovetop (if you'd like to make a pan sauce), and place pan in oven.

Roast until internal temperature reads 145°F, usually 45 minutes to an hour.

Place on a carving board and tent with foil. Let rest for 20 minutes before slicing.

To make the pan sauce

After removing the roast, set the roasting pan over low heat and melt the butter.

Add shallot and cook, stirring, for just a minute until the shallot is tender but not too brown.

Stir in flour, raise heat to medium, and cook for a minute or two, until very frothy.

Stir in wine and broth (along with any accumulated juices from the roast).

Cook until thickened to a gravy consistency, about 5 minutes. Taste for salt and pepper and serve alongside roast.