sous vide pork with mushroom gravy

Ingredients:
Pork tenderloin, silver skin removed
Kosher salt, about 1/2 tsp
pepper
fresh thyme

5 oz mushrooms, sliced
1 tsp olive oil
1 small shallot, chopped (1 TBSp)
2 cloves garlic chopped
1 Tbsp butter
1 Tbsp flour
1/2 cup dry white wine
2/3 c chicken broth
1/2 cup cream

Salt and pepper pork and put in freezer bag with several sprigs thyme.  Cook pork at 167 for at least 90 min and no more than 4 hrs.
Meanwhile, make gravy. Sauté mushrooms in olive oil till they are browned. Add shallot and garlic and butter and saute till soft. Add wine and cook down till liquid is almost gone. Add flour and stir. Add broth and allow to thicken. Add cream and stir. Cook until desired consistency is reached.
Remove pork from bag, adding any liquid to the mushroom gravy.
Remove thyme from pork
Add a little oil to an iron skillet. Sear pork on all 4 sides about 30-45  seconds per side.