Trim off connective tissue and extra fat from tenderloin and place it in a jumbo vac-snap bag (or cut it to help it fit into several bags) and fill and preheat SmartHub to 127ºF
Peel and dice whole head of garlic before putting it into the bag
Pour roughly a can of beer into the bag
Add 1/3 cup of salt to the bag
Remove most of air from bag before sealing it and putting it in the pre-heated SmartHub for 3 hours.
After 3 hours, remove the bag from the SmartHub, discard the liquid, pat dry the tenderloin, and then sear all sides of it on high heat with oil (again, cut it into sections if it will not fit in your pans)
Once seared, the tenderloin is ready to be portioned and served.
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