Pork Tenderloin

• 6 × 200 g (7 oz) pieces of pork tenderloin
• sea salt flakes
• 60

Heat a large saucepan of water to 63°C (145°F). Trim any excess sinew from the pork. Season with salt and place each in a small vacuum-seal or zip-lock bag with 2 teaspoons extra virgin olive oil. Follow the Masterclass on sous-vide cooking and