Set up the sous vide bath and preheat the water to the desired cooking temperature.
Strain canned crushed pineapple and reserve the juice. Then, add crushed pineapple, soy sauce, brown sugar and garlic to a vacuum bag or sealable food storage bag.
Next, lay the two tenderloin strips in the bag, and seal.
Place the pork into a preheated water bath for 2 hours.
Remove the cooked pork from the sous vide. Open the bag, drain off excess juices, and pat the pieces dry.
Heat a large skillet on medium-high heat and add canola oil to the pan.
Sear the tenderloin on each side for approximately 1-2 minutes per side.
Pineapple Glaze Instructions
In a small bowl, mix pineapple juice, soy sauce, brown sugar, minced garlic, and cornstarch together. Make sure the cornstarch is fully dissolved.
Add the glaze to the pan as you are searing the second side of the pork tenderloin.
Let the glaze come to a low simmer to thicken.
Turn the pork over in the cooked glaze to get an even coat on each side.
Then remove it from the pan and let rest covered with foil.
Once the seared pork has rested for at least 10 minutes, slice into half inch pieces.
Drizzle the remaining glaze over the top of the sliced pork and serve.
Should I marinade sous vide pork tenderloin in advance?There is no need to marinade the tenderloin pieces in advance, however, lean pork does well with some seasoning or marinade in the sous vide bag. This is because it only needs to be cooked for a short amount of time and we don’t have to worry about acids and salts ruining the texture of the meat during a long cook. How do you slice pork tenderloin?Pork tenderloin is a nice easy cut to slice because the grain all follows one direction. Once the meat has rested, start at the narrow end, and slice ½-¾ inch pieces at a slight angle across the entire strip.How long can I cook sous vide pork tenderloin with marinade?With a liquid marinade in the bag, I always add a little extra time. This is because the marinade will need to reach temperature before the meat begins to cook. A plain pork tenderloin would need a minimum of one and a half hours. I add an extra half hour to account for heating the liquids, making it a minimum of two hours and a maximum of four.Tips
Make up the marinade and the glaze at the same time. You are using the same ingredients and this will prevent your making the same mess twice.
Arrange the tenderloin strips in the bag as straight as possible. If they are bent when they cook in the bag, they will come out firmly bent. If you cannot fit both pieces into one bag, then divide the marinade and use two.
I had to turn my pieces at an angle to be straight. I then needed to raise the water level on my large pot to make sure both pieces were completely covered.
The great thing about the sous vide technique is that you can achieve exactly the doneness you are aiming for with now guess work. My preference for pork is a true medium of 140°. At this temperature there is just the faintest pink throughout the meat. the slices are slightly firm and very juicy.