• Heat sous vide water bath to 144°F/62°C for medium (see table above for more options).
• Clean the pork tenderloin by removing excess fat or silverskin using a sharp boning knife. Season pork all over with salt and pepper.
• Place pork tenderloins into a vacuum-sealable bag (or a ziplock bag if using the water displacement method above) and add the garlic cloves, rosemary, and vacuum seal.
• Place in the water bath and cook for 1 to 4 hours.
• Remove pork from the vacuum sealed bag and pat dry with paper towels.
• Heat a non-stick pan until almost smoking and add 1 tablespoon of avocado oil and butter. Cook 1 minute per side to develop a nice crust.
• Remove the pork and let rest for 5 minutes. Slice and serve with the sage cream sauce.

Sage Cream Sauce

• In the same pan that you cooked the pork wipe out any excess fat. Pour the bone broth into the pan to deglaze it.
• Add the coconut milk and bring to to a simmer. Add the fish sauce, coconut aminios, lemon juice, and chopped sage. Simmer for 1-2 minutes or until the sauce looks nice and thick.