Sous Vide Bacon Wrapped Pork Loin

What's better than bacon? Perfectly cooked, tender, and juicy pork loin wrapped in said bacon! #anovafoodnerd Christopher Barrett uses this perfectly paired pork dish to wow a crowd, or feed the family at dinner time. Traditionally an easy dish to overcook and dry out, Christopher uses his trusty Anova to ensure it's tender and juicy inside, with a crispy bacon wrapped exterior! Best news of all? It's. So. Simple. Try it for yourself!

Author

Christopher Barrett

Hailing from Fort Worth, Texas, Christopher is a wizard in the kitchen. Cranking out some of the finest sous vide eats in Texas, he has a knack for down home comfort food and uses his Anova to make sure it's done perfectly, every time.

Prep Time: 00:30

Recipe Time: 04:30

Temperature Options:

Medium - Tender and juicy

145F / 62.8C

Medium rare - Tender and juicy

135F / 57.2C

Ingredients

• 4-5 pound pork loin
• 12 strips thick cut bacon
• 2 tablespoons yellow mustard
• 1/2 cup of your favorite pork rub or seasoning
• 1/2 cup of your favorite BBQ sauce

Directions

1. Set Anova Sous Vide Precision Cooker to 145°F / 63°C
2. Trim pork loin of any loose/excess fat.
3. Lay bacon strips on parchment paper, as close together as possible without overlapping. Spread mustard over bacon, and sprinkle with half of the seasoning rub.
4. Lay pork loin on bacon.
5. Wrap bacon around pork, securing ends alongside. The vacuum seal will help "set" the bacon.
6. Bag up pork loin into a large vacuum bag, or if needed you can cut the loin in two to fit in a gallon size ziplock bag. Cook for 4.5 hours.

Oven Finish

1. Remove cooked pork loin from bag, dry thoroughly, and place on an elevated baking rack. Apply BBQ sauce to exterior, along with remaining seasoning.
2. Roast at 350F for 20-30 minutes in oven until bacon is crispy. Check every 10 minutes until bacon is desired consistency.
3. Using the bacon strips as guides, slice into 1" thick medallions and serve!