Sous-Vide Korean Style BBQ Pork Loin

Homemade BBQ sauce

• 2 oz yellow onions, cut in pieces
• 2 garlic cloves
• 2 oz miso paste
  of 2 oz fermented soybean paste (doenjang)
• 1 oz Korean chili paste (gochujang)
  of 1 oz red chili paste
• 2 oz honey
• 2 tsp toasted sesame oil

Sous-Vide Pork Loin

• 2 oz yellow onions, cut in pieces
• 4 garlic cloves
• 2 tsp fresh ginger
• 2 oz Korean chili paste (gochujang)
  of 2 oz red chili paste
• 1 oz honey
• 2 tsp soy sauce
• 2 tsp toasted sesame oil
• 28 oz pork tenderloin, cut into 2 pieces (approx. 4-5 in. long ea.)
• water, to fully submerge bags (not higher than max. fill mark)
• 1 oz lemon juice, freshly squeezed (approx. ½ lemon) (see Tip)
  of 1 tsp ascorbic acid (vitamin C powder)
• 2 tbsp vegetable oil
• 1 tbsp green onions, sliced in rounds (approx. ½ in.)
• 1 tsp sesame seeds, toasted

Serving

• 1 tbsp green onions, sliced in rounds (approx. ½ in.)
• 2 tsp sesame seeds, toasted
• 1 head butter lettuce, cleaned and leaves separated
• 5 garlic cloves, thinly sliced
• 5 fresh red chilies, thinly sliced