Loin wash and dry;

Salt (at the rate of 2-3%) mixed with spices; RUB the meat on all sides.

Solder loin in the vacuum, attaching on each side, 1 sprig of thyme; If there is no vacuum do not worry, you can try to solder in a tight package, driving the air out with your hands (as some do in the home when using the method of sous-vide), but I would suggest to make it easier - you can wrap the meat in several layers of cling stretch films, so that the meat not in contact with the external environment;

Put into the refrigerator for proselku for 3-4 days;

Actually cook foods sous vide in a special steam convectors, but in the absence thereof, prepare in multi mode Multipower at 65 degrees for 2 hours and 30 minutes (this time for my thickness of a piece). Be sure to use special tables, sous-vide, for the proper preparation of those or other products on this technology! The time and degree not taken at boom! Such tables can be found on the Internet, and you can ask me in PM I will gladly share!) After some time, drain the hot water and put the meat under a stream of ice water, reserve until such time until the piece is completely cooled; Remove the package, wrap in parchment and refrigerate for 1 day; Therefore, the meat retains the greatest amount of vitamins, juice and aroma as your personal, and those spices that you attach to it;

Slice and enjoy the taste and aromas!