Bacon Wrapped Pork Tenderloin
Pork fillet wrapped in bacon, cooked sous vide. Juicy, soft and aromatic. This is a Sunday meal that can be prepared perfectly in advance and then brought fresh to the plate. The fillet is wrapped in a more or less tasty wrap. We love a smoked bacon, but you can definitely pack it in air-dried versions like Parma ham. As always, the essential is the quality of the ingredients. Organic is a must.
Important questions
What if I don’t have sous vide equipment?
Sous vide allows for a perfect result when it comes to the degree of doneness. If you want your fillet to be slightly pink, cook at 59-60 degrees. You’ll add crispiness at the end when cooking Sous Vide. The ‘traditional’ alternative is to first wrap the fillet in bacon, then sear it and put it in the oven at 160° top and bottom heat for 15-20 minutes. Definitely use a cooking thermometer. The core temperature should be 60 degrees. Leave to rest for 10 minutes before slicing.
Why is resting important after searing?
Searing draws the meat juices inwards and when you cut the meat, the juice runs out. By letting it rest, the meat juices get evenly distributed again and the meat is juicier. Simply cover with aluminum foil after frying and let it rest for 5 to 10 minutes.
Ingredients
serves 4
– 1 kg pork fillet 40-50mm in diameter
– 10-20 slices of bacon (depending on width)
– 100 grams of butter
– rosemary
– olive oil
– Salt pepper
Refining
If you like it particularly fancy, you can replace the bacon with Parma ham. If you like a spicier note, add a teaspoon of Dijon mustard to the sous vide pack.
You conquer a new world when you cut the fillet lengthwise (not through!) and then fill it with herbs or dried fruit, e.g. plums.
CULINAMUS
For our Culinamus Filet we are looking for the best pork fillet in town. This is crucial. We also like to use Parma ham. A filling distracts from the fine fillet, so we like to stick with the original.
Preparation
(15 minutes)
– Clean meat and remove fatty parts
– get vacuum sealer, sous vide stick, vacuum bags ready
– Prepare bacon, butter, rosemary, oil
– Preheat the sous vide tank to 60 degrees
Cooking
(15 minutes and 2 hours Sous Vide)
– Brush the pork fillet with oil, add salt and pepper, a sprig of rosemary and a little butter to the vacuum bag and seal.
– Put into the sous vide basin preheated to 60 degrees and cook for at least 2 hours. If in the water for more than 3 ½ hours the consistency of the meat changes.
– Shortly before the end of the cooking time, lay out the bacon strips to from a mat.
– Take the meat out of the vacuum bag and place it on the bacon and wrap tightly.
– sear on all sides. About 3-4 minutes
– Let rest for a few minutes, slice and serve
And next?
Potatoes go well with this, e.g. as potato gratin or simply fried. A fine sauce rounds off the festive menu. A demi-glace (also on Culinamus) is perfect, but it can also be a slightly simpler ‘Bordelaise’ inspired sauce.
When it comes to wine, we are thinking about a full-bodied white wine. The Morillon Ried Buch from the Frauwallner winery is perfect.
CULINAMUS!
