Sous Vide Mosaic “Porchetta” Pork Tenderloin

Ingredients

• **For the Pork:**
• 2 tablespoons dried parsley
• 2 teaspoons toasted fennel seeds
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 pound pork tenderloin
• Zest of 1 orange (save the orange for the sauce)
• 7 to 8 slices prosciutto
• **For the Orange Chimichurri:**
• 1 bunch flat leaf parsley, leaves stripped from the stems and stems discarded
• 5 sprigs fresh thyme, leaves stripped from the stems and stems discarded
• 1 shallot, peeled
• 2 garlic cloves, peeled
• 1 orange (from above)
• 3/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon red pepper flakes