Place two pork tenderloins into a vacuum bag with marinade ingredients.
Carefully, seal the meat and marinade in a vacuum bag.
Place sealed meat in a sous vide and cook for two hous on 135°F for two hours.
Remove pork tenderloin pieces from the bag, pat dry, and let rest for 10 minutes.
Heat a large skillet on medium-high heat. Add some cooking oil to the pan and place the pork in the pan.
Sear on all sides.
Mix soy sauce, pineapple juice, brown sugar, garlic, and corn starch in a small bowl.
Add to the hot skillet once the pork is seared. Let the glazed warm to a low simmer. Roll the tenderloin in the glaze to coat.