Preheat heat sous vide water bath for 5 minutes to desired finishing temperature. Remember that the meat will go up around 5-10 degrees when you finish it on the stovetop to sear. Set between 135 to 150 degrees.

Pat pork tenderloin dry with paper towels and coat with seasonings.

Place into sous vide bag and seal. There are specific bags for cooking sous vide that use a vacuum sealer. If using, follow the instructions on the sealer to remove as much air as possible. I use a stasher bag which is made from food grade silicone and safe for sous vide cooking.

Place bag into the water bath and set cook time between 1-4 hours.

When the time is up, heat oil in cast iron skillet over medium-high heat.

Remove bag from water bath and remove pork from bag. Place in skillet and quickly sear, just to form a crust on the outside of the meat, about 1-2 minutes.

Place on cutting board and allow to rest for 5 minutes before slicing and serving.