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
- Set Sous Vide cooker to 145 degrees.
- Trim pork of any excess or loose fat.
- Lay bacon strips on parchment as close as possible without overlapping.
- Lay pork loin on bacon.
- Wrap bacon around pork, securing ends in a straight-ish line on the bottom.
- Place pork loin in a vacuum bag or food-safe, BPA-free ziplock bag with the air pressed out.
- Cook for 4 1/2 hours or until temp reaches 145 degrees.
Finish in the oven:
- Removed pork tenderloin from bag, dry thoroughly, and place on an elevated baking rack.
- Roast at 350 degrees for 20 – 30 minutes until bacon is crispy. Check every 5 or 10 minutes until bacon is desired consistency.
- Using the bacon strips as guides, slice into 1 inch thick medallions and serve. Cheers!