Pork on pork. This dish is just so excellent. Period. Perfectly moist and tender pork tenderloin,
Perfectly moist and tender pork tenderloin, lended with the fat and smoky flavor of bacon. How could this recipe get better? Getting the doneness spot-on every time would be perfect of course.
Let’s prep our pork. Get a good piece of pork tenderloin and trim off any uneven tips. Doing so will make your dish looking so sexy and sophisticated.
Lay enough strips of bacon to wrap the length of your pork tenderloin, letting the slices overlap slightly. Lay the pork tenderloin over one edge of the mat of bacon you’ve made and roll it all the way to the other end.
Traditionally, you’ll have to secure this roulade with some butcher’s twine or some toothpicks to make sure that those bacon strips stay in place. No need this time. We’ll be sealing this roll tight in a sous vide bag and that bacon will definitely stay in place and coagulate in shape as it cooks.
Note that I’m not seasoning the pork tenderloin at this point. The salt from the bacon will be enough to provide the seasoning that it’ll need.
Carefully put the bacon-wrapped pork tenderloin in the sous vide bag, making sure those bacon strips stay where they should. Seal the bag tight to keep the bacon from coming off loose as it cooks.
Cook in a sous vide bath for 2 hours at 140F, going up to 4 hours for a more tender texture. I chose to keep the cooking within 2 hours to leave some pleasant chew to my pork. Personally, I use the Joule from Chefsteps for my home cooking.
We’ll be finishing this pork in a non-stick pan to get those bacon strips nice and crisp. Submerging the pork in an ice bath would be necessary to bring down its internal temperature so it stays moist and pink as the bacon cooks.
Get a non-stick pan really hot and begin searing. It’ll be good to start searing the bacon on its open side so it coagulates shut in place then turn the roulade once in a while to get an even sear all throughout.
Set the pork aside to rest and let all those meat juices redistribute.
Meanwhile, let’s make a quick sauce out of the pan drippings.
Let’s make a quick roux out of that bacon fat by roasting in about a tablespoon of flour. Get it roasted brown to deepen our sauce’s brown color and more importantly to get rid of that raw “floury” taste.
Whisk in about a cup to a cup and a half of demi-glace. Making one from scratch would be a very tedious process, so let’s go for ready-made. Leave your pan to simmer then stir in a tablespoon or two of Dijon mustard.
Once the sauce comes to a consistency that’s just enough to coat the back of a spoon, turn the heat off then whisk in cold butter nuggets. This will give your sauce the sheen and richness that it needs. Adjust the seasoning with some salt and pepper if needed.