Sous Vide Stuffed pork loin

Purchased a 4 pound boneless pork loin, cut into 6 equal slices, approx 2" thick, and made a pocket inside. Stuffed with a wild rice, boudin and finely diced browned tasso. Allowed the rice mixture to cool prior to stuffing inside the loin. Placed the pork pockets in a vacuum sealed bag and sous vide at 135 degrees for 4 hours. Seared off in cast iron pan, smothered in a mushroom and reduced cream sauce and placed on a bed of roasted brussel sprouts and onions. Accompanied with creamed broccoli and fresh baked basil bread. Sous vide sure takes the "heat" out of cooking on the hot summer days! Couple of pics for your review.