Pork tenderloin (at 60 C), pan roasted Brussels sprouts, Kenji's roast potatoes, black trumpet mushrooms, and pan sauce.
Pork seasoned with salt/pepper before cooking. Rosemary / thyme in the bag. Crusted with minced rosemary, thyme, juniper, and fennel before searing.
The bag juices I run through the microwave for 30s and strain. This gets rid of most of the protein scum / cloudiness.
For pan sauce, I use the bag rosemary/thyme and a clove of garlic while searing, adding butter and basting near the end. Add shallots, cook. Pour off fat. Deglaze with white wine. Reduce. Add bag juices and a bit of chicken broth. Reduce.
