Bacon Wraped Rosemary Pork Loin

Author

JzTJkFxTWsPSurnpC7wmjs

Prep Time: 00:30

Recipe Time: 04:30

Temperature : 145F / 62.8C

Ingredients

• 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

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