Sous Vide Pork Tenderloin with Carolina Mustard Sauce

Trim pork of silverskin and exess fat, rinse and dry

Sprinkle all sides with Salt, Fennel Pollen, and Black Pepper

Put into prepared Sous Vide unit set at 132 for rare, set temp to your desired liking.

Cook for 3 to 3 1/2 hours.

Remove the Pork, dry thoughly and brush lightly with olive oil

Put a cast iron pan on high heat to really hot, 600f+

Remove the pan from the heat and sear all sides.

Slice and serve with a side vegetables or your choice. Pour over sauce

Serve.