Rinse the bone shards off your pork loin.

Lay it flat and score the fatty top of the pork loin in a cross-hatch pattern to let the marinade sink into the meat.

Mix the Dijon, olive oil, thyme, and Worchestershire in a small bowl, then slather it all over the meat.

Season the meat with salt and pepper.

Put the meat in a vacuum sealable bag or a freezer zip-top bag. Add the sliced garlic and onion, distributing it evenly around the roast.

Vacuum seal the bag or press out as much air as possible.

Set up your sous vide cooker and container as per manufacturer's directions. Then, set your sous vide cooker to 150-F and bring it up to temperature.

Clip the bag to the side if you used a zip-top bag.

Cook for 3-3.5 hours at 150-F or until the internal temp is about 145-F.

Remove the roast and discard the onions and any cooking liquid.

Brown the roast under the broiler for a few minutes to get some nice color on it.

Slice and serve!