* 1 Whole Pork tenderloin fillet (about 400 g)
* ''for flavouring''
* 4 Cloves of garlic, peeled and crushed
* 2 tablespoons home-made Apple sauce
* 10 fresh Sage leaves
* 3 whole Spring onions
* 2 medium Tomatoes, chopped
* Pinch of Black pepper
* 1 tablespoon Calvados

===Method===
* Add all of the ingredients to a vacuum bag and squish them up so they mix well.
* Vacuum seal the bag
* Cook in a Sous-vide bath for 6 hours at 65° C
* Cut the corner off the bag and drain juices to make Gravy
* Open the bag and remove the Tenderloin. Ensure you remove any odd Sage leaves etc.
* Cut into medallions.

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