Recipe: Sous Vide Bacon Wrapped Pork Tenderloin

Santa brought us a sous vide precision cooker for Christmas and we’re so impressed with it so far. It’s super easy to use, and cooks meat perfectly – leaving us with more time to drink wine! Last night, we cooked a pork loin wrapped in bacon. We paired it with a bottle of 2014 Pinot Noir, Rosella’s Vineyard and the pairing was oh so tasty.

Here’s how we did it:

Sous Vide Bacon-Wrapped Pork Tenderloin:
4 – 5 lb. pork loin
12 strips of bacon

1. Set Sous Vide cooker to 145 degrees.
2. Trim pork of any excess or loose fat.
3. Lay bacon strips on parchment as close as possible without overlapping.
4. Lay pork loin on bacon.
5. Wrap bacon around pork, securing ends in a straight-ish line on the bottom.
6. Place pork loin in a vacuum bag or food-safe, BPA-free ziplock bag with the air pressed out.
7. Cook for 4 1/2 hours or until temp reaches 145 degrees.

Finish in the oven:

1. Removed pork tenderloin from bag, dry thoroughly, and place on an elevated baking rack.
2. Roast at 350 degrees for 20 – 30 minutes until bacon is crispy. Check every 5 or 10 minutes until bacon is desired consistency.
3. Using the bacon strips as guides, slice into 1 inch thick medallions and serve. Cheers!