We sous vide a lot. I used fresh rosemary and oregano with the garlic, s&p and enough olive oil in my mini food processor to make a paste. Rubbed tenderloins with the paste, used food sealer and marinated for 4-5 hours.
When sous vide reaches 136-137°, added tenderloins and cooked for 2 hours. Brown either by torch, hot grill or hot cast iron. Allow to rest before slicing.
See with pasta and Tuscan cream sauce.
