Bacon Wraped Rosemary Pork Loin

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Pro-level cooking techniques made simple.


Ingredients for 6

  • Pork Tenderloin (x2)

  • 12 slices thick cut bacon

  • 1/4 cup real maple syrup

  • 2 tbs Dijon mustard, divided

  • 1 tbs molasses

  • 1 tbs apple cider vinegar

  • 1 tbs olive oil

  • 1 1/2 tsp chopped rosemary

  • 2 cloves garlic, finely chopped

  • 1 1/2 tsp kosher salt

  • 1/2 tsp ground black pepper

Directions

  • Step 1

    Preheat sous vide to 145 F.

  • Step 2

    In small saucepan combine syrup, 1 tbs mustard, molasses and vinegar. Bring to boil over medium-high heat. Reduce heat to medium and cook to boil for 2 minutes. Remove from heat to let thicken.

  • Step 3

    In small bowl combine mustard, olive oil, rosemary, garlic, salt and pepper. Brush over the tenderloins.

  • Step 4

    Arrange half of bacon on large piece of plastic wrap. Place roast in center of bacon. Wrap bacon around roast. Brush with half of glaze.

  • Step 5

    Vacuum seal roast.

  • Step 6

    Place in sous vide and let cook for 4 hours and 30 minutes

  • Step 7

    Remove from sous vide and gently pat dry.

  • Step 8

    Set oven to high broil. Place top rack 4 inches from broiler.

  • Step 9

    Brush remaining glaze over roast.

  • Step 10

    Place roast on a rimmed baking sheet lined with foil and brushed with oil.

  • Step 11

    Broil for 5-10 minutes until bacon is browned and slightly crisp on top.

    • Step 0

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145 F / 62.8 C Recipe Temp
Recipe Time
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