I lost a picture of the tenderloin before slicing. But I gotta say, this is the best, most tender, juicy piece of turkey that I've ever had. 140 degrees, due to circumstances beyond my control it was in the tub for 4 hours. And that will be my temp and time range for turkey.
Had it with whipped sweet potato, maple glazed (Sous vide) carrots and sauteed spinach.
Close up, look at the juiciness
Seriously, long live Sous vide cooking.