Pork tenderloin

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.