Directions

1. Pre-heat the sous vide water bath to 145°F.
2. Season all sides of the pork tenderloin with salt and freshly ground pepper.
3. Combine the honey, olive oil, ginger, garlic, and lemon juice in a bowl and pour this mixture into a cryovac or Ziploc freezer bag. Add the pork tenderloin and massage it to coat it with the marinade. Place the rosemary sprigs around the sides of the tenderloin. Remove as much air from the bag as possible and seal the bag (use a vacuum sealer if possible).
4. Place the bag with the pork in the water bath. Cook the pork in the sous vide bath for 3 hours. Remove the pork tenderloin from the bag and dry it lightly with clean paper towels. Discard the rosemary sprigs but reserve the cooking juices in the bag.
5. Heat a large pan over medium-high heat. Add a little olive oil to the pan and sear the pork tenderloin on all sides until evenly browned. Transfer the tenderloin to a cutting board, cover with foil and let rest for a few minutes.
6. Pour the reserved cooking juices into the pan and bring to a low simmer. Reduce the sauce until it has thickened to sauce consistency. Add the chopped rosemary and season with salt and pepper. Slice the pork tenderloin and transfer the slices to a serving platter. Cover with the sauce and garnish with fresh rosemary sprigs.