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At least 5 to 7 hours before serving
Heat a sous vide machine to 140°F (60°C).
Cut the pork loin roast in slabs 1 inch (25 mm) thick. Combine all the spices in a bowl and mix well. Salt and pepper the pork then coat with the spice rub. Place the pork in sous vide pouches, seal them, and place in the water bath. Cook for 4 to 6 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Remove the pork from the sous vide pouches and pat dry. Quickly sear each slab in a pan over medium-high heat, until just browned. Remove from the heat. Cut into servings.
Combine the heavy cream and rosemary in a pot and bring to a simmer. Remove from the heat and let steep for 15 minutes. Blend the heavy cream and rosemary together then strain the cream.
Mix the sugar and water together in a pot, it should resemble wet sand. Heat the sugar over medium heat without stirring until it melts and bubbles. Once it starts to brown, stir it gently until it turns a light amber color. If clumps form cook for longer until they melt, almost all clumps should eventually melt out.
Once the sugar is an amber color, about 10 to 20 minutes total cooking time, pour in the rosemary cream while stirring, being sure not to burn yourself on the hot steam that will be released. Mix well to fully incorporate the cream into the sugar and cook for two minutes.
Remove from the heat and let the caramel sauce cool.
Place a piece of pork on a plate and drizzle with the rosemary caramel sauce. Top with some apple cubes and basil leaves then serve.
