Sous Vide Bacon-Wrapped Pork Tenderloin

[devo]

Lightly oil and with extra virgin olive oil and add your favorite herbs and spices.

1.Arrange bacon on a chopping board, slightly overlapping the slices.
2.Lay pork tenderloin on top of the bacon and roll to wrap completely.
3.Put the bacon-wrapped tenderloin in a sous vide bag.
4.Cook for 2 hours at 140F.
5.remove and sear or as i did 20 minutes in the Big Easy To get to 140°F IT
6.result fork tender lip smacking goodness.


All Wrapped up


Out of the bath & Big Easy




My dish for dinner


Left overs for tomorrow

[Slanted88]

on it!...i like it!

[Otis857]

Pass me a plate, PLEASE.

[Fishawn]

Looks damn good!

[strength_and_power]

I have a pork tenderloin defrosting in the fridge. Looks like it is getting a bath


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[Bearcarver]

Looks Mighty Tasty from the Den!!!--

Nice Plate Too!!

Bear

[Blinginpse]

Can y'all explain to me what this sous vide is?

[strength_and_power]

Can y'all explain to me what this sous vide is?

In a word, it's awesome. In two, really awesome.
It's a cooking method that you seal your meat in vacuum bags and drop into a tub of water that is heated and circulated by the SV machine. The machine has a temp sensor that keeps the water at whatever temp you set it at. Literally no chance of overcooking. 134* is pretty much accepted as medium rare for beef. SV will take the cut of meat to 134* from edge to edge and no higher. Post bath one will usually sear the meat in a cast iron skillet.

The process can be used for vegetables and other things.

Google is your friend, search Sous Vide.

That is a 10,000 foot fly by description, you can find all the technical stuff on the interweb.

To some SV cooking is blasphemy. It is really just another tool in one's cooking arsenal and can be combined with other methods to really deliver an amazing final product.

This is a SV prepared dry aged prime rib that took a 12 hour bath at 134* and was then rested and then 10 minutes in oven to give it a crust. Note how consistent the color/doneness is from edge to edge.



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[Blinginpse]

I did google it. That looks awesome. Can I do it with out that machine? Just a pot water and a temp prob for water?

[devo]

I did google it. That looks awesome. Can I do it with out that machine? Just a pot water and a temp prob for water?

Yes you bet.

[Blinginpse]

Yes you bet.

Sweet I'm doing this. That meat looks great

[strength_and_power]

I did google it. That looks awesome. Can I do it with out that machine? Just a pot water and a temp prob for water?

If you want to build your own setup you can. You will need a heating element, a way to circulate the water, a temp probe and a temp controller to cycle the element.

Or just buy the Anova SV set up. Mount on a pot of water. Plug in, set temp, turn on and you are off to the races. $120 or so


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[Blinginpse]

Is there a time chart for all this to know how long to cook what?

[Uncle Sauce]

awesome tenderloin and plate Devo

[Slanted88]

i like my SV gig...Louie can get it going...kick my ass out the door to fix airplanes...get home...fire it up Eugene...aight can i have a Natty...you the salad bitch...figured that jackass!