Bacon Wrapped Pork Loin
Sous vide pork loin wrapped in bacon, finished in the oven with BBQ sauce. Ingredients for 12.
Ingredients
| 4-5 pound | 1.8–2.3 kg | pork loin |
| 12 strips | thick cut bacon | |
| 2 tablespoons | 30 ml | yellow mustard |
| 1/2 cup | 120 ml | your favorite pork rub or seasoning |
| 1/2 cup | 120 ml | your favorite BBQ sauce |
Instructions
Step 1: Set Anova 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 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. Step 2: Roast at 350F for 20-30 minutes in oven until bacon is crispy. Check every 10 minutes until bacon is desired consistency. Step 3: Using the bacon strips as guides, slice into 1" thick medallions and serve!
From https://recipes.anovaculinary.com/recipe/sous-vide-bacon-wrapped-pork-loin