Sprinkle the herb rub on all sides of the pork tenderloin and pat it down gently so that it sticks.

Fill the sous vide tub / container with water. Set the sous vide cooker to 135° F and let it come up to temperature. (This will put the pork at the higher end of Medium-rare.)

Use a vacuum sealer the Pork Tenderloins in a bag with food safe weights if you have them.

Gently lower the sealed Pork Tenderloins into the water bath. Cook for at least 1 hour.

Line (or re-line) a rimmed baking sheet with aluminum foil and insert a wire rack. Remove the pork from the bag and set on top of the wire rack.

Place the pork tenderloin under the broiler to sear for 1 to 2 minutes.

Allow it to rest for 5 - 10 minutes before slicing.

Serve warm.

Preheat the oven to 350° F and line a rimmed baking sheet with aluminum foil. Insert a wire rack on the baking sheet.

Dry the Pork Tenderloins and apply the rub as listed above.

Heat approximately 2 tablespoons of Avocado or Regular Olive Oil over medium high heat in a heavy bottomed skillet. Gently place the tenderloins in the pan and sear on all sides. You’re not trying to cook them through, just get a nice crisp coating on them.

Insert a probe thermometer into the thickest part of each tenderloin.

For medium-rare, I roast it until the pork reaches between 137° - 140°F. Then remove it, leaving the thermometer in and allow carry-over cooking to bring it up to 145°F. The exact time will depend on the thickness of the pork, but for me it usually takes around 45 minutes. (The thermometer is what determines when the meat is done, not the time.)

Allow them to rest for 10 minutes before slicing.