August 25, 2020

Teriyaki Pork Tenderloin

Name: Teriyaki sous-vide Pork Tenderloin
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Ingredients: 1 lb. pork tenderloin; 2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp brown sugar; 1 tbsp sesame oil; 1½ tsp grated ginger (optional); 1 tsp garlic (optional, chopped or powder)

Home Cooked Feast for all!

Sous-vide Teriyaki Pork Tenderloin done to perfection

Teriyaki flavours, consisting of sweet, savory, saucey glaze of deliciousness is basically made up of soy sauce, sugar, and mirin (and ginger and oil). This is a simple and tasty way to make teriyaki pork tenderloin for any #homecookedfeast!

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With flavour history dating back to the 17th century in Japan, rumous have it that teriyaki became a very popular flavour in the 1970s in the Americas when we saw an influx of Japanese flowing to Canada and the USA (other history at play as well, obviously). But as a half-Japanese Canadian, fusion is life and, in my playbook, there is no life without teriyaki!

That said, Hawaii also claims to have invented teriyaki, as the Japanese flowed through the islands and used their beloved soy sauce in combination with pineapple and brown sugar as a marinade. Either way, this sauce is delicious and you should give it a try.

Sous-Vide for the perfect game

Sous-vide is originally a French technique (under vacuum) where, in an airtight bag, meat is pre-cooked to the perfect internal temperature, which leads to the perfect “doneness” and cook level for any meat (and some vegetables). This technique is used by high-end restaurants and, for only about $100, you can get your very own.

I’ve had buddies who have even vac-pac sealed their steaks, sausages, other meat and used the sous-vide process literally every day, at home or even on the road when camping. It’s a huge advantage anytime that cook times are important (hence the use by so many restaurants) where customer demands are high and kitchens are held to the highest standards. Sure, it takes 1-36 hours to sous-vide something, but that’s the beauty of this whole thing… perfection.

Teriyaki sous-vide Pork Tenderloin

Classic simple teriyaki-style pork tenderloin made even easier with sous-vide! This recipe is your ticket to sweet, savory simplicity.

Print Recipe

Prep Time 15 mins

Cook Time 1 hr 20 mins

Total Time 1 hr 35 mins

Course Main Course, Meat

Cuisine American, Hawaiian, Japanese

Servings 4 servings

Equipment

Sous-Vide

Ingredients

1 lb. pork tenderloin
2 tbsp soy sauce
1 tbsp mirin
1 tbsp brown sugar
1 tbsp sesame oil
1½ tsp grated ginger optional
1 tsp garlic optional, chopped or powder

Instructions

Sous-Vide

Combine all ingredients and marinade for 2 hours (overnight if possible)
Once marination is complete, cook to in sous-vide for 1-4 hours.
Medium-Rare: 130°F/54.5°C
Medium: 140°F/60°C
Medium-Well: 150°F/65.5°C
After sous-vide, place meat directly on BBQ grill or pan-fry on high heat to sear the meat, 2 minutes per side.
Remove from heat. Let rest 5-8 minutes prior to cutting.

Grill or Oven

Place meat directly on grill at medium heat (350-375°F).
Cook to desired level 8-10 minutes per side, turning often, until cooked to desired internal temperature.
Remove from heat and rest for 5-8 minutes before cutting.

Keyword best pork tenderloin, Pork, pork tenderloin, Sous Vide, sous-vide pork, sous-vide tenderloin, tenderloin, teriyaki, teriyaki pork

Timing is everything in this one…that’s why we sous-vide! If you don’t have a sous-vide, don’t worry. You can do this on the BBQ directly or in the oven/broiler! Cook to whatever internal temperature you like and you’re in business.

Medium-Rare: 130°F/54.5°C
Medium: 140°F/60°C
Medium-Well: 150°F/65.5°C

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