Heat Sous Vide to 160F.
Create marinade by adding Rosemary EVOO, Fig Dark Balsamic, garlic, spice blend, salt and pepper into a bowl and whisk.
Place pork loin in Sous Vide bag, along with marinade, seal bag, removing all air. Place bag in the Sous Vide bath.
Cook for 3 hours.
Remove Pork Loin, pat dry with paper towel.
On Med/High Heat, place 12" cast iron skillet with 1 TBS Rosemary EVOO. Transfer dried Pork Loin to skillet and brown on all sides (approx. 2-3 minutes per side).
Remove and slice immediately, serve on platter with fresh Rosemary as garnish.
Serve this recipe with your favorite sides, such as roasted baby yukon potatoes and asparagus!