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.
Traeger Pork Tenderloin Sliders
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.
Creamy Mushroom Pork Tenderloin Medallions
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.
- Make the Marinade – Combine gochujang, sriracha, garlic chili sauce, soy sauce, honey, ginger paste, garlic, and onion powder in a bowl.
- 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.
- Preheat and Sear – Heat your griddle or grill to medium-high, add oil, and sear the tenderloin 1 minute per side.
- Rest and Slice – Remove pork from the heat, let it rest for 5 minutes, then slice.
- 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.
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.
Grilled Lemongrass Pork Tenderloin
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
Sous Vide Korean Style Pork Tenderloin
What I Use
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
- 1 teaspoon black sesame seeds
- 1 tablespoon chopped green onion
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.
John
Monday 14th of April 2025
I marinated just a bit differently using mirin, hot Gochujang paste, brown sugar, garlic, soy, sesame oil and just a bit Togarashi seasoning. Sous Vide @ 140F for 4 hrs, then onto a blazing grill at 650 to sear. Easily came up to 145 after searing. Let it rest 10 mins, then feasted! Had with Pork Egg Rolls, Kimchi and Gochujang thin sliced English cucumbers. Delicious!
Nicole Johnson
Monday 14th of April 2025
Sounds amazing!