Teriyaki pork tenderloin with rice & vegetables

Teriyaki sauce:

1. Heat the pan over medium heat, add olive oil and sesame oil. Add and fry garlic and ginger.
2. Add soy sauce and sugar, stirring constantly, bring the sauce to the boil.
3. Turn down the heat and reduce the sauce by stirring from time to time until it thickens (about 3-5 minutes).
4. Wait until the sauce has cooled down a little, then strain through a sieve.

Sous vide preparation:

1. Wash and clean the tenderloins. Then sprinkle it with pepper on each side.
2. Pour 2 tablespoons of teriyaki sauce over them, mix and put in the fridge for at least 30 minutes.
3. Close in a vacuum sealed bag and cook for 2 hours at 63°C (145°F).
4. Dry the cooked meat with a paper towel and leave to cool for 5 minutes.
5. Heat the pan with 1 tablespoon of oil and fry the tenderloins on each side (about 30 seconds per side).
6. Remember to let the meat rest for 5 minutes before serving.

Oven preparation:

1. Preheat the oven to 230°C (450°F).
2. Wash and clean the tenderloins. Then sprinkle it with pepper on each side.
3. Pour 2 tablespoons of teriyaki sauce over them, mix and put in the fridge for at least 30 minutes.
4. Heat the pan with 1 tablespoon of oil and fry the tenderloins on each side (about 30-60 seconds per side)
5. Place the meat in an ovenproof container and put it in the preheated oven for about 12-15 minutes (until it reaches 63°C (145°F)).
6. Remember to let the meat rest for 5 minutes before serving.

Serving:

1. While the tenderloins are cooking or baking, wash and chop the vegetables into thin strips or cubes.
2. Cook the rice as recommended on the package.
3. Heat the pan and add 1 tablespoon of oil.
4. Add the vegetables and fry until they are soft (about 5-8 minutes).
   
5. Add 2 tablespoons of teriyaki sauce.
6. Mix thoroughly and season to taste with pepper, ginger, cayenne pepper and salt.
7. Mix cooked rice with vegetables and serve in a bowl with slices of tenderloin, teriyaki sauce and sesame seeds.