Pork Loin, Sous Vide

In a small bowl, mix garlic powder, Italian seasoning, salt, and pepper. This will be your dry rub.
Pat the piece of meat dry with paper towels & rub the spice mixture all over the boneless pork loin, making sure it's evenly coated. For great flavor, you can put the seasoned pork loin in the fridge for 1-2 hours or overnight to allow the spices to penetrate.
Place the seasoned pork in a resealable bag or vacuum-seal bag. If you don't have a vacuum sealer, use the water displacement method: Partially seal the bag, leaving one corner unsealed, and then slowly lower the bag into a container of water, allowing the water to push out the air. Once most of the air is removed, seal your bag completely.
Preheat the sous vide machine using an immersion circulator to 140°F and then submerge the sealed bag in the preheated sous vide water bath. Cook the pork for a cooking time of 2-5 hours. Sous vide cooking times can be adjusted based on your preferred doneness. I sometimes place a plate or bowl on top of the bag to keep it from floating during the cooking process.

Timing: Medium-Rare 135°F (57°C) 2 to 5 hours, Medium 140°F (60°C) 2 to 5 hours (recommended), Medium-Well 145°F (63°C) 2 to 5 hours, Well Done 150°F (66°C) 2 to 5 hours.

Once the pork loin is done, carefully remove it from the sous vide bath and pat it dry with paper towels to remove excess moisture. Reserve bag juices for a pan sauce
Heat a heavy skillet or grill pan over medium-high heat and then give the pork loin a quick sear on all sides for 1-2 minutes per side or until a golden crust forms. Searing it on a hot pan adds a delicious caramelized flavor to the exterior of the meat.
Let the pork rest for a few minutes before slicing. This will allow the juices to redistribute throughout the meat. Slice the sous vide pork roast into desired portions, serve, and enjoy!