This is our last try with pork tenderloin. According to Serious Eats if you cook the tenderloin in a sous vide bath set at 130F, the pork should come out flavorful, juicy, and tender. You do not have to worry about not cooking it until well-done because time X temperature equals cooked enough to kill any problematic bugs.
John seasoned the pork with garlic, onion, thyme, salt and pepper. After it came out of the bath it got a quick sear on the grill. The pork came out tender, slightly juicy, and tasteless. So we are officially giving up on pork tenderloin. As far as I am concerned the only good pork is pork butt, country ribs, bacon, and sausage.
In order to make the tenderloin taste like something I dipped it in barbecue sauce. Then it tasted like barbecue sauce. I also steamed some potatoes and broccoli which were definitely more flavorful than the pork!
Omnivore 
It doesn’t have a lot of flavor, but it definitely helps to salt it (use about 1% salt by weight), vacuum seal, and then allow the salt to penetrate into the meat for at least a couple of hours (or overnight).
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Thanks for the tip but I think we are giving up on pork tenderloin.
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Coincidentally I was in Amsterdam Tuesday and Wednesday of last week. I could have used your recommendations. We ate at Sama Sebo and Indonesian place near our hotel that was fair to poor. Lalibele, Ethiopian, just okay, The Burger Room, €7 for a bottle of water? And Kop Van Jut, Dutch food, which was filling and interesting. I don’t remember the name of the dish but it had three potato and sauerkraut balls and a meatball. Also some yummy bitter ballen.
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I have not been to any of those places. The Netherlands does not have a food culture like Italy, so it is difficult to find simple but good food in restaurants.
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