Sous Vide Hoisin-Glazed Pork Tenderloin

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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!)

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Recipe Temp 145 F / 62.8 C
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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.

Ingredients for 4

  • 1 (1-pound) pork tenderloin, trimmed

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 3 tablespoons hoisin sauce

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 145°F (62°C).

  • Step 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.

  • Step 3

    Place the bag in the water bath and set the timer for 3 hours.

    • Finishing Steps

    • Step 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.

    • Step 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.

    • Step 3

      Slice tenderloin into small medallions and serve.

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145 F / 62.8 C Recipe Temp
Recipe Time
Prep Time