This Sous Vide Korean-Style Pork Tenderloin combines spicy, savory, and sweet flavors for a memorable meal. Cooking the tenderloin sous vide keeps it juicy and evenly cooked while the gochujang-based marinade infuses the meat with deep flavor. A quick final sear adds caramelized color and texture without overcooking.
Korean Sous Vide Pork Tenderloin
Sous vide removes the uncertainty from cooking pork tenderloin, a lean cut that can dry out if handled incorrectly. Cooking low and slow lets the marinade penetrate the meat, and finishing with a hot sear provides a satisfying crust and caramelization.
This recipe is a friendly introduction to sous vide if you haven’t tried it before. You’ll want a vacuum sealer and an immersion circulator, tools that are useful for many other recipes as well.
Serve the pork with steamed rice and a crisp, tangy side like kimchi coleslaw for a complete meal.
Why You’ll Love This Dish
- Consistently juicy – Sous vide locks in moisture so the pork stays tender throughout.
- Bold, layered flavors – Gochujang, sriracha, and garlic chili sauce create a complex, spicy-sweet glaze.
- Hands-off cooking – Once sealed and in the water bath, the cook is mostly hands-off until the sear.
- Meal prep friendly – Sliced pork stores and reheats well for lunches or dinners later in the week.
- Show-stopping finish – A quick sear adds crisp edges and attractive caramelization.
Spicy Sous Vide Pork Tenderloin Shopping List
If you’re planning to make this, here’s what you’ll need. For exact quantities, refer to the recipe card below.
Ingredients
- Pork tenderloin – A lean, quick-cooking cut that benefits from a bold marinade.
- Gochujang paste – Fermented Korean chili paste for heat, umami, and a touch of sweetness.
- Sriracha – Adds tang and additional heat.
- Garlic chili sauce – Provides garlic-forward spice and complexity.
- Soy sauce – Salty, savory base to balance the glaze.
- Honey – Softens the heat and helps with caramelization during searing.
- Fresh ginger paste – Bright, slightly peppery aroma.
- Minced garlic – Intensifies savory notes.
- Onion powder – Adds depth without overpowering.
- High-heat oil – For searing; use canola, avocado, or similar.
- Black sesame seeds – For nutty crunch and visual contrast.
- Chopped green onion – Fresh finish and mild bite.
How To Make Korean-Style Pork Tenderloin Sous Vide
The following is an overview of the process. Use the full recipe card below for exact measurements and step-by-step details when you cook.
- Make the marinade – Whisk together gochujang, sriracha, garlic chili sauce, soy sauce, honey, ginger paste, minced garlic, and onion powder until smooth.
- Seal and sous vide – Place the pork in a vacuum bag, add the marinade, seal, and cook in a 145°F (63°C) water bath for about 4 hours.
- Preheat and sear – Heat a griddle or skillet to medium-high, add oil, and sear the tenderloin about 1 minute per side to develop color.
- Rest and slice – Let the pork rest for 5 minutes, then slice against the grain.
- Garnish – Sprinkle with black sesame seeds and chopped green onion before serving.
FAQ
Can I store leftovers?
Yes. Store sliced pork in an airtight container in the refrigerator for up to 4 days.
How do I reheat this?
Reheat gently in a skillet over medium-low heat or microwave in short covered bursts to avoid drying out the meat.
Can I make this ahead of time?
Yes. Cook the pork sous vide in advance and refrigerate it in the sealed bag. Sear just before serving to refresh the exterior.
What can I substitute for gochujang?
If you don’t have gochujang, try a mixture of miso paste and a chili paste. The result won’t be identical, but it will still provide savory depth and heat.
Serve This With…
- Steamed jasmine rice
- Cucumber kimchi
- Garlic-sautéed bok choy or green beans
- Homemade kimchi for extra heat and crunch
More Sous Vide Recipes To Try
- Sous Vide Venison Roast
- Spicy Sous Vide Halibut Cheeks
- Sous Vide Halibut Cheeks
- Sous Vide London Broil
- Sous Vide Duck Breast
Pin For Later
Sous Vide Korean Style Pork Tenderloin
3 servings
10 minutes
4 hours
4 hours 10 minutes
This simple sous vide Korean-style pork tenderloin is easy to scale and quick to prepare, delivering a big payoff with minimal effort.
Ingredients
- 2 pounds pork tenderloin
- 2 tablespoons gochujang paste
- 1 tablespoon sriracha sauce
- 1 tablespoon garlic chili sauce
- 2 tablespoons soy sauce
- 1 ½ tablespoon honey
- 2 teaspoons fresh ginger paste
- 1 teaspoon finely minced garlic
- ½ teaspoon onion powder
- 1 tablespoon oil (for searing)
- 1 teaspoon black sesame seeds
- 1 tablespoon chopped green onion
Instructions
- Combine gochujang, sriracha, garlic chili paste, soy sauce, honey, ginger paste, minced garlic, and onion powder in a bowl and mix until smooth.
- Place the tenderloin into a sealable plastic bag and pour the marinade over the top.
- Seal the bag with a vacuum sealer and place it in a sous vide water bath set to 145°F (63°C).
- Cook the tenderloin in the sous vide for 4 hours.
- Remove the tenderloin from the water bath and bag.
- Preheat a griddle or skillet to medium-high heat and add the oil.
- Sear the tenderloin on each side for about 1 minute, turning to brown all sides evenly.
- Transfer the pork to a cutting board, let it rest for 5 minutes, then slice and garnish with black sesame seeds and chopped green onion before serving.
Nutrition Information:
Yield: 3
Amounts Per Serving:
Calories: 472
Total Fat: 16g
Saturated Fat: 4g
Trans Fat: 0.1g
Unsaturated Fat: 10g
Cholesterol: 197mg
Sodium: 1225mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 11g
Protein: 64g
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