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Sous Vide Sweet and Spicy Hoisin Pork Tenderloin

Sous Vide Sweet and Spicy Hoisin Pork Tenderloin

Serves 2 to 4

Pork tenderloin cooked via the Kuraidori Precision Cooker is a great way to prepare a cut of meat that can often be overcooked.  The lack of fat contained in pork tenderloin makes it a difficult cut to cook to the right temperature.  Using the water bath method eliminates this tendency.  Simply set the temperature and let the water bath do the rest of the work.  The sweet and spicy hoisin sauce brings great additional flavor to the tenderloin.

For the Sweet and Spicy Hoisin Sauce
1 tsp vegetable oil
3 garlic gloves, minced
1 ½ tsp grated fresh ginger
½ tsp red pepper flakes
½ cup hoisin sauce
2 tbsp light soy sauce
1 tbsp rice vinegar

For Pork Tenderloin
1 pork tenderloin
2 tbsp vegetable oil
2 garlic cloves
5 pcs of thinly sliced fresh ginger
For the Pork Tenderloin

  1. Preheat the water bath to your desired temperature doneness (see temperature chart in the manual).  We suggest 135°F for a juicy, tender and flavorful doneness. The temperature can be set higher or lower depending on your preferred doneness.
  2. Place the tenderloin, garlic gloves and ginger into a bag and vacuum seal it or use the water displacement method.
  3. Place the bagged pork in the water bath and cook for 1 to 2 hours.
  4. Remove the tenderloin and pat it dry with paper towels.
  5. In a large pan heat the vegetable oil until it shimmers.  Place the tenderloin in the pan and quickly brown the sides, taking care not to cook it.  This step is done only to develop a crust.
  6. Remove the tenderloin from the pan and slice it into ¼” medallions.
  7. Pour the sweet and spicy hoisin sauce over the tenderloin and serve.

For the Sweet and Spicy Hoisin Sauce
  1. Heat the oil in a small saucepan over medium heat until shimmering. Add the pepper flakes and toast for 30 seconds.
  2. Add the garlic and ginger and cook until fragrant.
  3. Whisk in hoisin and soy sauce until the sauce becomes smooth and thicker in consistency.
  4. Remove the pan from the heat source and stir in the vinegar
  5. Pour sauce over the tenderloin leaving some for extra dipping.

Kuraidori Sous Vide Precision Cooker

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