Tonight’s reward for getting enough chores done this afternoon. So easy: season a tenderloin with salt, pepper, and pimenton and seal it with herbs and garlic (I used fresh rosemary, thyme, and oregano). Sous vide at 137 for at least 2 and up to 4 hours. It will be the juiciest tenderloin you’ve ever had (and without the hassle of brining). Serve with sherried tomato chickpeas.