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
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Step 1
Preheat sous vide to 145 F.
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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.
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Step 3
In small bowl combine mustard, olive oil, rosemary, garlic, salt and pepper. Brush over the tenderloins.
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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.
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Step 5
Vacuum seal roast.
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Step 6
Place in sous vide and let cook for 4 hours and 30 minutes
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Step 7
Remove from sous vide and gently pat dry.
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Step 8
Set oven to high broil. Place top rack 4 inches from broiler.
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Step 9
Brush remaining glaze over roast.
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Step 10
Place roast on a rimmed baking sheet lined with foil and brushed with oil.
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Step 11
Broil for 5-10 minutes until bacon is browned and slightly crisp on top.
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Step 0