Sous Vide Pork Tenderloin

I cut a pork loin in half for sealing in two vacuum bags along with sprigs of oregano and rosemary, and cooked them both for 4 or 5 hours @ 135°.  I see a recommended range from 130° to 150° for pink and juicy at the lower end and firm and not so juicy at the higher side.  I still get twitchy about seeing pink pork but I am gradually overcoming that.
The sauce is brown butter with roasted garlic. I cubed the potatoes and gave them a nice soak in cold water, drained them well, and dropped them into 350° oil till they browned.  The broccoli was steamed and then buttered with a squeeze of lemon.

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