the slices are slightly firm and very juicy. At this temperature there is just the faintest pink throughout the meat.

My preference for pork is a true medium of 140°. The great thing about the sous vide technique is that you can achieve exactly the doneness you are aiming for with now guess work.I then needed to raise the water level on my large pot to make sure both pieces were completely covered. I had to turn my pieces at an angle to be straight.If you cannot fit both pieces into one bag, then divide the marinade and use two. If they are bent when they cook in the bag, they will come out firmly bent. Arrange the tenderloin strips in the bag as straight as possible.You are using the same ingredients and this will prevent your making the same mess twice. Make up the marinade and the glaze at the same time.I add an extra half hour to account for heating the liquids, making it a minimum of two hours and a maximum of four. A plain pork tenderloin would need a minimum of one and a half hours. This is because the marinade will need to reach temperature before the meat begins to cook. With a liquid marinade in the bag, I always add a little extra time. How long can I cook sous vide pork tenderloin with marinade? Drizzle the remaining glaze over the top of the sliced pork and serve.Once the seared pork has rested for at least 10 minutes, slice into half inch pieces.Then remove it from the pan and let rest covered with foil.Turn the pork over in the cooked glaze to get an even coat on each side.Let the glaze come to a low simmer to thicken.Add the glaze to the pan as you are searing the second side of the pork tenderloin.Make sure the cornstarch is fully dissolved.

In a small bowl, mix pineapple juice, soy sauce, brown sugar, minced garlic, and cornstarch together.

Sear the tenderloin on each side for approximately 1-2 minutes per side.

Heat a large skillet on medium-high heat and add canola oil to the pan.

Open the bag, drain off excess juices, and pat the pieces dry.

Remove the cooked pork from the sous vide.

When cooking at temperatures under 130☏, 2 hours is the maximum cook time for safe cooking methods.

Place the pork into a preheated water bath for 2 hours.

Next, lay the two tenderloin strips in the bag, and seal.

Then, add crushed pineapple, soy sauce, brown sugar and garlic to a vacuum bag or sealable food storage bag.

Strain canned crushed pineapple and reserve the juice.

Set up the sous vide bath and preheat the water to the desired cooking temperature.

Cornstarch- This adds no flavor, but thickens the pineapple glaze so that it clings to each and every bite.

Brown Sugar- A little bit of sugar helps brown the pork tenderloin and balances the salt and tanginess.

It is another easy pantry staple that is great for marinades and glazes.

Soy Sauce- This adds great savory flavor without over-salting.

It adds a nice tangy flavor and it's easy to keep on hand.

Crushed Pineapple- Canned pineapple is great for sweet and savory marinades.

Pork Tenderloin- Long, boneless cut of pork that is lean and inexpensive.

Marinated sous vide pork chops