Honey Mardi Gras Pork Tenderloin over Honey Glazed Fennel and Onions

Psalm 66:1-2

  [1] Shout for joy to God, all the earth; 

  [2] sing the glory of his name;

      give to him glorious praise!

An ej original recipe!!

1 Steak House Pork Tenderloin, cut into 4 long sections 

1 Fennel bulb, sliced thin

1 onion, sliced thin

Honey for drizzling

Mardi Gras seasoning 

Olive drizzled on pork pieces

Sous Vide the Tenderloin according to Instant Pot Duo Gourmet instructions booklet.

I did mine on 350 degree for 2 hrs 15 min., using no pressure and on the sous vide setting.

I used gallon zip lock bag which I mashed all the air out and sealed.

Then I opened bag after cook time and checked temp which was 147 degrees which was perfect because I seared in a skillet after adding a little Mardi Gras seasoning and finishing with off with honey.

Remove to cutting board and rest 5 minutes.

Place onions and fennel slices in skillet that pork was seared in, drizzle with honey.

Place in plate and place pork slices on top.