Original article is for pork chops. Also works nicely for tenderloin. Usual way to go about this is to rub the pork with the salt/pepper mix. Sear the pork in very hot cast iron skillet with generous avocado oil. Cool it slightly and cut a tenderloin in half. Place all the pork into a ziplock bag and immerse in a sous vide at 140 F for 1-2 hrs. Then remove the pork and reserve the juices. Let the pork dry or pat it dry. Dust it again with more of the salt/pepper rub.