- 3 lbs Teriyaki Pork Tenderloin
- 1.5 cups Teriyaki Marinade
- Salt & Pepper
- 1 cup long grain rice
- Preheat water bath to 150°.
- Roll sides of vacuum seal bag back to keep top clean for sealing. Season pork tenderloin with salt and pepper and place both into a single vacuum bag. Pour in teriyaki marinade. Seal using a vacuum sealer on wet setting.
- When your water is ready, lower the pork in and let cook for 1-2 hours. Once it is finished, remove the bag from the water and preheat a cast iron pan over medium high heat.
- Add grapeseed oil to pan. Remove the pork from the bag and pat dry. Reserve the juices in the bag. When your cast iron is hot enough that the oil just begins to smoke, place your pork in the pan using large tongs. Press down along the pork to make sure it gets maximum contact. Turn the pork 1/4 turn every 30 seconds until each surface has been seared twice. Using the tongs, hold the tenderloin vertically and sear the ends too. Remove to a cutting board or pan, cover loosely with foil and let rest for 15 minutes.
- While the pork is resting, heat reserved teriyaki marinade from sous vide bag in small pan over medium-high heat. Cook until the marinade is reduced by half, about 5 minutes. Stir in any pan juices that have collected while pork has rested and remove from heat.
- After pork has rested, slice into medallions, roughly 3/4 in thick. Place medallions over rice and spoon teriyaki reduction overtop. Serve immediately.
- Category: Dinner, Main Course
- Method: Sous Vide
- Cuisine: Asian
Keywords: Sous Vide Pork, Teriyaki Pork, Pork Tenderloin Dinner