Preheat a sous vide set up to 135. Massage the pork roast with the garlic rosemary olive oil mixture in a gallon Ziploc freezer bag. Using displacement drop the bagged roast into the water bath and clip it to the side of the vessel you're using. Go away for 3 hours.

3 hours later....preheat the oven to 450. Remove the pork roast from the bag and place on a foil lined baking sheet. Sprinkle with salt pepper mixture of your choice and bake in the oven until the top is browned, about 15 minutes. Slice and serve on potatoes!