Preheat Sous Vide container to 134F
Brush pork tenderloin with Teriyaki glaze
https://cookpad.com/us/recipes/344228-teriyaki-glaze-marinade-and-finishing-sauce
Vacuum seal pork tenderloin with the 3 butter pieces evenly spaced on meat.in bag before sealing.
Place in preheated sous vide water to cover. Put top on and cook 90 minutes.
Remove from water. To use later chill.in bag. To finish, cut open bag and drain any liquid into bowl.and save it. The pork can be eaten now, sliced with the saved juices but for a more enhanced roast flavor sear meat as.directed in step #6
Heat olive oil in large skillet, brush pork again with the teriyaki glaze, sear all sides until brown and glazed 2 to 3 minutes. Add reserved liquid from bag and heat in skillet pour over pork.Serve with mustard sauce, recipe attached below
https://cookpad.com/us/recipes/355807-creamy-mustard-sauce
Serve with fried rice or noodles and your favorite vegetable or a salad
