Season pork with salt, pepper, and garlic powder. Seal in bags and sous vide at 140F for 1-4 hours.
Remove, saving juice, and pat dry. Sear in oil in pan on high heat for ~60 seconds per side. For the last side, lower heat to medium high and add butter, shallots, garlic, and thyme, spooning them along with butter over pork.
Remove pork, deglaze with wine, and let it reduce by half. Add mustard and reserved pork juice and a tablespoon of butter. Swirl until emulsified and thickened, and season to taste. Pour over pork.
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|Serving Size: 1 Serving (1180g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 651 (40%)|
|Amt Per Serving||% DV|
|Total Fat 72.3g||96 %|
|Saturated Fat 27.7g||139 %|
|Monounsaturated Fat 27.5g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 711.9mg||219 %|
|Sodium 698.9mg||24 %|
|Potassium 4244.1mg||112 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 16.4g|
|Protein 209.3g||299 %|
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Calories per serving: 1643
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