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Sous Vide Korean-Style Pork Tenderloin

This Sous Vide Korean-Style Pork Tenderloin is a flavorful fusion of spicy, savory, and sweet. Cooking it sous vide ensures the pork stays tender and evenly cooked, while the gochujang-based marinade infuses amazing flavor.

Korean Sous Vide Pork Tenderloin

The sous vide method takes the guesswork out of pork tenderloin, a cut that’s lean and can dry out easily. The low-and-slow cook time allows the marinade to infuse the meat. The final sear adds just the right amount of char without overcooking.

This is a great starting point if you’re new to sous vide. You’ll need a vacuum sealer and a water bath circulator, but you won’t regret adding these tools to your kitchen. You can use sous vide for cooking so many different things.

Why You’ll Love This Dish

  • Juicy Every Time – Sous vide cooking locks in moisture so your pork turns out tender and evenly cooked.
  • Big Bold Flavors – Gochujang, sriracha, and garlic chili sauce create a punchy, spicy glaze.
  • Make-Ahead Friendly – Once it’s in the sous vide, you’re hands-off until it’s time to sear.
  • Great for Meal Prep – The sliced pork stores and reheats well for lunch or dinner the next day.
  • Crowd-Pleasing Finish – A quick sear adds crisp edges and caramelization that looks and tastes great.

Spicy Sous Vide Pork Tenderloin Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Ingredients

  • Pork Tenderloin – A lean, quick-cooking cut perfect for sous vide; benefits from bold marinades.
  • Gochujang Paste – Fermented Korean chili paste that adds depth, heat, and slight sweetness.
  • Sriracha Sauce – Brings additional heat and tanginess to the marinade.
  • Garlic Chili Sauce – Adds garlic-forward spice and complexity.
  • Soy Sauce – Salty and savory; balances and deepens the marinade.
  • Honey – Softens the spice and contributes to caramelization during the sear.
  • Fresh Ginger Paste – Bright and slightly peppery, adding freshness and aroma.
  • Minced Garlic – Intensifies flavor and ties in with the chili garlic sauce.
  • Onion Powder – Boosts the savory base without overpowering.
  • Oil – Used for searing; choose a high-heat oil like canola or avocado.
  • Black Sesame Seeds – Nutty crunch and visual contrast.
  • Chopped Green Onion – Fresh finish with a mild onion bite.

How To Make Korean-Style Pork Tenderloin Sous Vide

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

  1. Make the Marinade – Combine gochujang, sriracha, garlic chili sauce, soy sauce, honey, ginger paste, garlic, and onion powder in a bowl.
  2. Seal and Sous Vide – Place pork in a vacuum-seal bag, pour in marinade, seal, and cook in a 145°F water bath for 4 hours.
  3. Preheat and Sear – Heat your griddle or grill to medium-high, add oil, and sear the tenderloin 1 minute per side.
  4. Rest and Slice – Remove pork from the heat, let it rest for 5 minutes, then slice.
  5. Garnish and Serve – 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 bursts, covered, to avoid drying it out.

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Can I make this ahead of time?

You can sous vide the pork in advance and refrigerate it in the sealed bag. Sear just before serving.

What can I substitute for gochujang?

Try a mix of miso paste and chili paste if gochujang isn’t available, but expect a slightly different flavor.

Serve This With…

More Sous Vide Recipes To Try

Sous Vide Korean Style Pork Tenderloin

Our delicious recipe for a simple Sous Vide Korean-Style Pork Tenderloin will have your whole family going back for seconds! Easy to scale, simple to prepare, and with big payoff at the end!
5 from 1 vote
Print Pin Rate
Servings: 3 servings
Course: Main Dish
Cuisine: Korean
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Ingredients

Instructions

  • Combine the Gochujang paste, sriracha, garlic chili paste, soy sauce, honey, ginger, minced garlic and onion powder in a bowl and mix well.
  • Place the tenderloin into a sealable plastic bag and pour the Gochujang mixture over the top.
  • Seal the bag, using your vacuum sealer and place into your sous vide set to 145 degrees.
  • Let the tenderloin cook in the sous vide for 4 hours.
  • Pull the tenderloin out of the sous vide.
  • Turn your griddle on at medium high heat.
  • Pour your oil onto the grill.
  • Place the tenderloin directly onto your grill surface on medium high heat for 1 minute and then turn and cook for another minute.
  • Once all sides are seared, pull from the grill and let rest for 5 minutes before slicing and serving.

Nutrition

Nutrition Facts
Sous Vide Korean Style Pork Tenderloin
Amount per Serving
Calories
472
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
197
mg
66
%
Sodium
 
1225
mg
53
%
Potassium
 
1284
mg
37
%
Carbohydrates
 
15
g
5
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
64
g
128
%
Vitamin A
 
54
IU
1
%
Vitamin C
 
6
mg
7
%
Calcium
 
36
mg
4
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
5 from 1 vote (1 rating without comment)
Recipe Rating