Sous Vide Bacon-Wrapped Pork Tenderloin in Mustard Jus

By gbvampy1

Demi-Glace Substitute Recipe

To create the equivalent of 1 cup demi-glace simmer 2 cups beef broth and 1 tpsp. of butter in a pan until the broth is reduced by half. Dissolve 1 tsp. of arrowroot or cornstarch in cold water and add to the beef broth, stirring constantly. Continue to simmer until the mixture is thickened. If the mixture is too thick, add sherry or balsamic vinegar 1/8 tsp. at a time, stirring after each addition until the sauce is the desired consistency.

Ingredients

• 1 1Piece 1Piece Pork Tenderloin
• 8 8Strips 8Strips bacon
• 1 1Cup 1Cup Demi-Glace
• 1 1Tablespoon 1Tablespoon Flour
• 1 1Tablespoon 1Tablespoon Dijon Mustard
• 1 1Tablespoon 1Tablespoon Butter
• 1/4 1/4 1/4 Cup Butter
• Saltto taste
• Black Pepperto taste

Details

Servings 4
Preparation time 10mins
Cooking time 240mins

Preparation

Step 1

Arrange bacon on a chopping board, slightly overlapping the slices.
Lay pork tenderloin on top of the bacon and roll to wrap completely.
Put the bacon-wrapped tenderloin in a sous vide bag.
Cook for 2 hours at 140F.
Transfer to an ice bath.
Sear all around in a non-stick pan. Set aside.
In the same pan, dust in the flour and roast for about a minute.
Whisk in the demi-glace and mustard. Simmer and reduce.
Turn off the heat and whisk in cold butter nuggets.