Cooking Instructions:

1. Using a sous vide cooker, preheat water bath to 130⁰ F/54⁰ C, for a medium-rare pork tenderloin.
2. Season pork with salt and pepper, place in sous vide bag along with thyme and garlic. Seal bag and place in water bath for 1-4 hours. 
3. To finish: Remove pork from water bath and bag — discard all aromatics and liquid from the bag. Carefully pat pork dry with paper towels. Preheat a cast iron skillet over medium-high heat, add canola oil until lightly smoking. Sear pork in skillet, turning occasionally until browned on all sides, about 4-5 minutes. Remove from pan and let rest while you make the sauce. 
4. For the sauce, turn heat down to low and add 2 tbsp of butter along with shallots and garlic. Sauté until lightly golden and very aromatic, stirring frequently with a wooden spoon, about 2 minutes. Stir in white wine and cook another 2-3 minutes.
5. Add apple cider and fresh thyme, cook, simmering and stirring frequently, for another 5 minutes until the sauce has thickened slightly. 
6. Stir in Dijon mustard and horseradish, cook until thickened, about 1-2 minutes.
7. Add butter and swirl in pan to emulsify — the sauce will be thickened and glossy. Enjoy immediately.