Nomiku Bacon Basketweave Pork Loin
Sous vide boneless pork loin roast rubbed with garlic, sage and maple syrup, wrapped in a basketweave of bacon, cooked at 60°C / 140°F for 3 hours, then seared and served with a maple-cider reduction.
🍳 Cook: 3 min
Ingredients
| 1 (4 to 4.5 lb) | Boneless Pork Loin Roast, trimmed | |
| 2 tablespoons | 30 ml | fresh sage, finely chopped |
| 3 tablespoons | 45 ml | maple syrup |
| 3 | garlic cloves, finely chopped | |
| 15 | bacon slices | |
| 1 tablespoon | 15 ml | cider vinegar |
| 1/2 teaspoon | 2.5 ml | black pepper corns, crushed |
| 1 teaspoon | 5 ml | water |
| — | Kosher salt to taste |
Instructions
Temperature: 60°C (140°F). Sous vide time: 3 Hours 0 Minutes. Difficulty: Medium.
- Clip Nomiku to pot. Set to 60°C / 140°F.
- Rinse off pork loin and pat dry. In a small bowl, mix the garlic, sage, and 1 tablespoon maple syrup until combined and rub all over pork.
- Basketweave the bacon, and wrap the loin with it.
- Wrap the pork loin in the bacon, and tightly seal it inside a food safe plastic bag in the vacuum seal. When Nomiku is at ready temperature, place the bag in the water and allow it to cook for three hours. Make sure the bag is fully submerged.
- After three hours, remove the bag and drain. Bring a clean pan big enough to hold the loin to high heat. Gently sear the pork in the pan until all the sides are brown. About 30 seconds each side.
- In a small sauce pan, gently reduce 2 tablespoons of maple syrup with 1 tablespoon of cider vinegar by half. After cooking, add salt and pepper to taste.
- Serve sliced.
From https://www.eattender.com/recipes/nomiku-bacon-basketweave-pork-loin