@Simon_C I second @john.jcb’s suggestion - can’t go wrong with bacon! Also, I’m a little obsessed with goat cheese so if you’ve got any lying around, it makes a great addition to the bacon and sprouts combo 
@ChefKyleSwanbeck Thank you for sharing the recipe, I’ll have to pick up some red miso paste at the store so I can give it a try. I finally got five-spice at the store last week, too, after looking for it at a few different stores.
@jordan no problem. I hope you enjoy it as much as I have. It has been a good alternative for the gluten free people that I cook for
I made this for the first time last night. My wife hates pork but ate it without complaint. My daughter and I enjoyed it very much as it was fork tender and delicious. I had bought four tenderloins two of which I cooked last night. The other two will go into vacuum bags and frozen for a later date.
I am going to try this tomorrow night. I was thinking of doing it two different ways. I will do one half hoisin glazed and the other char siu which is a Chinese BBQ glaze. It is the reddish glaze that you often see on the pork appetizer in restaurants.
We had a pork rebellion recently when a 12 lb pork shoulder was followed by tenderloins and I was told no more pork for a while. Sous vide pork tnderloin is the best I have had.