Sous Vide Pork Tenderloin

We recently splurged for a Sous Vide (French-to-English translation: "Under Vacuum") low temperature circulator and prepared this pork tenderloin per the instructions at the link below.  The 140 degree setting used for this cut of meat delivered a medium, juicy doneness.  The seasonings really get infused into the meat, much more than any other method we've used.  After several hours the pork was removed and finished in a hot skillet to add some roasty curb appeal.

https://recipes.anovaculinary.com/recipe/pork-tenderloin