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Bag it up (already marinated, no need for extras unless you want pepper or oil).

Cook at 145°F for 2 hours.

Pull from the bag, pat dry, then sear in a hot skillet for 30–60 sec per side for crust.

Rest ~5 min, slice, and serve.

Keep Warm Window

After 2 hours, you can safely hold it in the water bath up to 4 hours total at 145°F.

So if you start it exactly 2 hours before you’d like to eat, you’ll have a 2-hour buffer where it’ll stay juicy without going mushy.

👉 This way, you’ll hit perfect doneness at 2 hours, and if your guests are a little late, you’ve got wiggle room.

T-30 min (Now)

•	Leave the pork in the sous vide until you’re ready to sear (keeps it hot, won’t overcook i

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T-8 min

•	Lower heat slightly, toss in asparagus to sauté in the same cast iron (2–4 min, depending on thickness). Add a squeeze of lemon at the end for brightness.

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T-5 min

•	Make the instant mashed potatoes: remove boiling water from heat, stir in potato flakes, butter, milk/cream, and seasoning. This takes only 2–3 minutes.

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T-2 min

•	Slice the pork into medallions.
•	Plate pork with asparagus on the side. Scoop mashed potatoes. Optionally drizzle reduced bag juices over pork.

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✅ This way:

•	Pork is hot and rested when sliced.
•	Asparagus is bright and not soggy.