• Pre-heat the water bath to your preferred doneness (*Note 1) using a sous vide immersion circulator.
• Coat the pork roast with the olive oil. Add the salt, garlic powder and black pepper to a small bowl and mix to combine. Evenly sprinkle over both sides of the pork roast.
• Place the pork in a vacuum-seal bag with the fresh sprigs of herbs and close using a vacuum sealer or water displacement method.
• Transfer the vacuum bag to the water bath and cook for 3 hours minimum, up to 5 hours. Note: if your pork roast is thicker than 3", you'll need to increase the minimum temperature. (*Note 3)
• After the pork is finished cooking, remove the bag from the water bath. Carefully remove the pork from the bag (reserving the juices in the bag) and pat dry. Discard the fresh herbs.

Optional: Reverse Sear

• Add 2 tablespoons of oil, 2 tbsp of butter, smashed garlic and 2 springs of fresh herbs to a heavy cast iron skillet and pre-heat over medium-high heat. Once it starts to smoke add the pork to the skillet and sear for 45 seconds per side. Use a metal spoon to baste the pork with the butter herb sauce as it sears. Remove and place on the dinner plates.

Optional: Pan Sauce

• After removing the seared pork roast remove the skillet from the heat source for 1-2 minutes to let it cool down a bit. Whisk in the pan juices and 2 tbsp of butter and return it to the heat for about 1 minute. Taste and add any extra salt, fresh herbs, minced garlic, or butter you prefer.
• Spoon the pan sauce over the pork and serve immediately for best temperature and texture.