I have been reading about sous vide cooking for a while now and I have a question in regarding re-heating. We all know sous vide cooking takes much longer than regular cooking methods. For example, I have a big piece of pork tenderloin that requires 3 hrs in sous vide. I assume in a restaurant setting we would cook it in advance, chill, and re-heat when customer orders it. From all the books that I have been reading, we put the pork back in the water bath until the core temp reaches again for re-heating. However, it would take about an hour to do so. Is there any other way to re-heat so we can serve it right away?