Sous-vide Pork Tenderloin with Ginger Glaze

• 1 tbsp dark brown sugar
• 2 tsp salt
• 1 tsp whole black peppercorns
• 1 tsp ground ginger
• 1 tsp garlic powder
• ½ tsp ground cinnamon
• ½ tsp dried red chili flakes
• ¼ tsp ground cloves
• 1 pork tenderloin (approx. 16-24 oz), cut in half
• 8 oz shallots, quartered lengthwise
• fresh lemongrass (4 in. piece), quartered lengthwise
• 65 oz water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
• 1 oz lemon juice

Ginger Glaze

• 4 oz dark brown sugar
• 2 tsp ginger, minced
• 1 tbsp corn starch
• 4 oz water
• 2 oz rice vinegar
• 1 oz soy sauce
• non-stick spray oil
• fresh parsley, to garnish