Sprinkle the pork loin on all sides with salt. Add to a freezer safe Ziplock bag, add the beer. Seal the bag removing as much air as possible. This can be done by sealing the bag but leaving just the last inch unsealed and carefully rolling the bag and sealing as the liquid reaches to the top, or by sealing the bag but leaving just the last inch unsealed and slowly submerging the bag in water until the bag is submerged to just before the top, then sealing the last inch before remove from the water.

Sous Vide according to manufactures instructions at 147° F for at 1 ½ hours and up to 3 hours.

Remove loin from bag, reserve bag juices. Pat dry with paper towels or clean kitchen towels.

Add the peppercorns, thyme and paprika to a clean, dry, plastic bag. Using a rolling pin or heavy pan, crush the peppercorns, add to a large plate.

Roll the loin in the spices until well coated.

Heat oil in large skillet until close to smoking. Roll the loin in the pan until the well seared.

Remove the pan from heat, add the butter, stir until melted. Return to heat, add the liquid from the sous vide bag. Bring to a boil, boiling until thickened, stirring frequently. Strain the sauce into a pan, removing and discarding the solids.

Slice the loin into 1-inch medallions, drizzle with sauce. Serve immediately.