Salt and season pork and place into a bag. Rest in fridge for 1 hour.

Set up thermocirculator and bring water to 132°F

Add bagged pork to water, removing as much air from bag as possible

Cook for 1 hour

Remove pork from bag and pat dry with a paper towel before searing in a hot skillet until browned on all sides

Rest and garnish with minced fennel fronds