* 1 Pork tenderloin fillet (about 700g)
* 2 bunches of Sage leaves
* ½ small Onion, peeled and sliced
* 1 stick of celery, cut into moons
* 1 tablespoon of Old India Taco Seasoning or a similar Spice Blend

===Method===
* If you have a Meat tenderiser with metal blades, stamp the tenderloin all over, on both sides.
* Cut the Pork fillet into 2 pieces so it will fit into a large vacuum bag together with the Onion a Herbs.
* Seal the bag at one end and add the Pork tenderloin, Onion, Herbs and Spices.
* Hold the bag closed and shake well to mix.
* Wipe the edge to be sealed with a Paper towel to ensure it seals properly.
* Vacuum seal the bag. I like to seal twice at both ends, but that's just the pessimist in me!
* Cook Sous vide at 59°C (''138.2°F'') for up to 9 hours or at least a minimum of 3 hours.
* Once cooked, discard the Onions and Herbs and any juices.
* If you want to Brown the outside, cook in a hot pan with a little Butter for a few minutes, adding an extra blast of a Blowtorch if you have one.
* Slice and serve!

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