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. Then sear it again very briefly in very hot skillet. Remove the pork and let the skillet cool slightly before adding the reserved cooking juices and the red wine to the skillet and deglazing the skillet. Once the alcohol has evaporated off and the sauce slightly reduced, the pork is sliced and the juices poured over and served..
Wonderful with the suggested mashed potatoes but also nice with air fries.