I separated the skin from the loin, then sous vide the loin as per:

https://izzycooking.com/sous-vide-pork-loin/

or at least something like it. I actually set the temp to 58c, because pork a bit pink is fine and delicious.

I roasted some potatoes as per Serious Eats, and cut the skin off the loin and cooked it separately with the potatoes.

I added the juices from the sous vide pork to some apple and onion, some salt and reduced it all, then blended it to make a gravy. I also added some apple cider vinegar to it. Everyone like it.

It was all super delicious. I used some pork lard from underneath the skin that I rendered to coat the roast potato in, and added some peas for some greens when we ate. It was all great.

Lovely pink pork & some great gravy.