Ingredients
- •2 pork tenderloins (about 1–1.5 lbs each)
- •2 tsp kosher salt
- •½ tsp black pepper
- •For glaze:
- •¼ cup soy sauce
- •3 tbsp honey
- •2 tbsp rice vinegar
- •2 tbsp mirin
- •3 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •1 tsp sesame oil
- •1 tsp cornstarch
- •2 tbsp water
- •2 tbsp neutral oil for searing
- •2 green onions, sliced
- •1 tbsp sesame seeds
Instructions
Pat tenderloins dry and season with salt and pepper. Rest 30 min at room temperature.
Preheat sous vide water bath to 142°F (61°C).
Seal tenderloins in bags and submerge in water bath for 1 h 30 min to 2 h.
Meanwhile, make glaze by combining soy sauce, honey, rice vinegar, mirin, garlic, ginger, and sesame oil in a small saucepan. Simmer over medium heat for 5 min.
Mix cornstarch and water to make slurry, add to glaze, and simmer 2 min until thickened. Set aside.
Remove tenderloins from bags and pat completely dry.
Heat skillet over high heat with neutral oil.
Sear tenderloins on all sides until golden, about 45 sec per side.
Reduce heat to medium and brush generously with glaze. Continue cooking and glazing for 1–2 min until sticky and caramelized.
Transfer to cutting board and rest 5 min.
Slice into medallions, drizzle with remaining glaze, and garnish with green onions and sesame seeds.
Notes
- •Reserve some glaze for serving alongside the sliced pork
- •This pairs beautifully with steamed rice and stir-fried vegetables
- •The glaze can be made up to 3 days ahead