Sous Vide Hoisin-Glazed Pork Tenderloin

Anova Culinary

Pork tenderloin receives an Asian twist with sweet and salty hoisin sauce. A flavorful, tender cut of meat, this Sous Vide Hoisin-Glazed Pork Tenderloin is perfect over rice or noodles, or in a bowl of ramen.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

Prep Time: 00:20

Recipe Time: 03:00

Temperature : 145F / 62.8C

Ingredients

Directions

  1. Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
  2. Season the tenderloin with salt and pepper. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
  3. Place the bag in the water bath and set the timer for 3 hours.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Remove the tenderloin from the bag and pat very dry with paper towels. Brush with hoisin sauce.
  2. Heat a grill to high heat. When the grill is hot, add the tenderloin and sear until all sides are caramelized, about 5 minutes total. Transfer to a plate and let rest for 5 minutes.
  3. Slice tenderloin into small medallions and serve.