This Sous Vide Korean-Style Pork Tenderloin blends spicy, savory, and sweet flavors into an exceptionally tender main course. Cooking sous vide guarantees even doneness and juicy results, while the gochujang-forward marinade soaks into the meat for a bold, layered glaze. Finish with a quick, high-heat sear to develop caramelized edges and an appealing crust.
Korean Sous Vide Pork Tenderloin
Pork tenderloin is a lean, fast-cooking cut that can dry out when overcooked. Sous vide removes the guesswork by holding the meat at a precise temperature so it finishes tender and evenly cooked. The extended cook time also gives the marinade time to penetrate, producing a more flavorful result than a quick pan-marinated roast. This recipe is approachable for cooks new to sous vide: you only need a water bath circulator and a vacuum sealer (or a reliable zip-top bag and water-displacement method).
Serve the sliced pork with simple sides such as steamed jasmine rice, quick pickles, or sautéed greens to balance the richness and spice. Leftovers reheat well and make excellent sandwiches, bowls, or meal-prep portions.
Why You’ll Love This Dish
- Consistently Juicy – Sous vide locks in juices and ensures perfectly even doneness from edge to center.
- Powerful, Balanced Flavor – Gochujang adds depth and mild sweetness while sriracha and garlic chili sauce boost heat and umami.
- Hands-Off Cooking – Once sealed and in the bath, the pork cooks with minimal supervision.
- Great for Prep – Cooked and sliced pork stores well and reheats without losing texture.
- Attractive Finish – A quick sear adds color, crisp edges, and caramelized flavor that elevates the presentation.
Spicy Sous Vide Pork Tenderloin — Shopping List
Here’s a concise list of ingredients and equipment you’ll need to prepare this recipe. Quantities and step-by-step instructions are provided in the recipe card below.
Ingredients
- 2 pounds pork tenderloin
- 2 tablespoons gochujang paste (fermented Korean chili paste; adds depth, heat, and sweetness)
- 1 tablespoon sriracha sauce
- 1 tablespoon garlic chili sauce
- 2 tablespoons soy sauce
- 1 ½ tablespoons honey
- 2 teaspoons fresh ginger paste
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- 1 tablespoon neutral high-heat oil (canola, avocado)
- 1 teaspoon black sesame seeds (for garnish)
- 1 tablespoon chopped green onion (for garnish)
How to Make Korean-Style Pork Tenderloin Sous Vide
Below is an overview of the process to help you plan your cook. For the best results, follow the full instructions and measured amounts in the recipe card section.
- Make the marinade: In a bowl, whisk together gochujang, sriracha, garlic chili sauce, soy sauce, honey, ginger paste, minced garlic, and onion powder until smooth.
- Bag the pork: Place the tenderloin in a vacuum-seal bag or a heavy-duty zip-top bag. Pour the marinade over the pork, remove as much air as possible, and seal.
- Sous vide: Preheat a water bath to 145°F (63°C). Submerge the sealed pork and cook for 4 hours.
- Sear: Remove the pork from the bag, pat dry with paper towels, and preheat a griddle or skillet to medium-high. Add a tablespoon of oil and sear the tenderloin about 1 minute per side until caramelized.
- Rest and slice: Allow the pork to rest for about 5 minutes, then slice into medallions. Finish with a sprinkle of black sesame seeds and chopped green onion.
FAQ
Can I store leftovers?
Yes. Store sliced pork in an airtight container in the refrigerator for up to 4 days. Keep any sauce or juices separate if possible to preserve texture.
How should I reheat it?
Warm gently in a skillet over medium-low heat with a splash of water or broth, or reheat in short microwave bursts covered to retain moisture. Avoid overcooking so the meat stays tender.
Can I make this ahead of time?
Yes. You can sous vide the pork in advance and refrigerate it in the sealed bag. Reheat in the sous vide or at low oven temperature, then sear just before serving to refresh the exterior.
What can I substitute for gochujang?
If gochujang isn’t available, mix a mild chili paste with a bit of miso or fermented soybean paste to approximate the sweet-savory depth. Flavor will be slightly different but still tasty.
Serve This With…
- Steamed jasmine rice or short-grain rice to soak up the glaze.
- Quick cucumber kimchi or a simple pickled cucumber salad to cut the richness.
- Garlic-sautéed bok choy or green beans for a bright, savory vegetable side.
- Kimchi for extra heat and crunchy contrast.
More Sous Vide Recipes To Try
- Sous Vide Venison Roast
- Spicy Sous Vide Halibut Cheeks
- Sous Vide London Broil
- Sous Vide Duck Breast
Sous Vide Korean-Style Pork Tenderloin
A simple, scalable recipe that delivers tender, flavorful pork with minimal hands-on time. Perfect for weeknight dinners or meal prep.
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Ingredients
- 2 pounds pork tenderloin
- 2 tablespoons gochujang paste
- 1 tablespoon sriracha
- 1 tablespoon garlic chili sauce
- 2 tablespoons soy sauce
- 1 ½ tablespoons honey
- 2 teaspoons ginger paste
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- 1 tablespoon neutral oil for searing
- 1 teaspoon black sesame seeds, for garnish
- 1 tablespoon chopped green onion, for garnish
Instructions
- Combine all marinade ingredients in a bowl and whisk until smooth.
- Place the tenderloin in a vacuum bag or zip-top bag, pour the marinade over, remove air, and seal.
- Set your sous vide to 145°F (63°C) and cook the sealed pork for 4 hours.
- When finished, remove pork from the bag and pat dry.
- Heat a griddle or skillet to medium-high and add oil. Sear the tenderloin about 1 minute per side to caramelize the surface.
- Let the pork rest for 5 minutes, then slice and garnish with black sesame seeds and green onion. Serve immediately.
Nutrition (per serving)
Calories: 472 · Total Fat: 16g · Saturated Fat: 4g · Cholesterol: 197mg · Sodium: 1225mg · Carbohydrates: 15g · Fiber: 1g · Sugar: 11g · Protein: 64g
