Sous Vide Pork Tenderloin

I set the temp for the water bath to 145 for the pork.  It was sealed with garlic butter and dried herbs – sage, oregano, and marjoram.  The juices were the basis for the pan sauce.  The veggies were steamed earlier, then they all were tossed with olive oil and salt and were air fried at 375 for fifteen minutes.  It all came together nicely.