Sous Vide Bacon Wrapped Pork Loin

(380)

Christopher Barrett

Fort Worth Texas

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.

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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!
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Ingredients for 12

  • 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

  • Step 1

    Set Anova Sous Vide Precision Cooker to 145°F / 63°C

  • Step 2

    Trim pork loin of any loose/excess fat.

  • Step 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.

  • Step 4

    Lay pork loin on bacon.

  • Step 5

    Wrap bacon around pork, securing ends alongside. The vacuum seal will help "set" the bacon.

  • Step 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

    • Step 0

      Remove cooked pork loin from bag, dry thoroughly, and place on an elevated baking rack. Apply BBQ sauce to exterior, along with remaining seasoning.

    • Step 1

      Roast at 350F for 20-30 minutes in oven until bacon is crispy. Check every 10 minutes until bacon is desired consistency.

    • Step 2

      Using the bacon strips as guides, slice into 1" thick medallions and serve!

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145 F / 62.8 C Recipe Temp
Recipe Time
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