Bacon-Wrapped Pork Tenderloin

© Adrian Danciu / Kinocut Pictures, LLC
Travail 2.0's Mike Brown shared a cheap way to cook gourmet sous vide at home with just a sheet of plastic wrap, a crock pot and a meat thermometer. His recipe for bacon-wrapped pork tenderloin is about as easy as they come with a list of only five ingredients and short list of simple steps. The hardest part will be waiting the hour or so for the bacon-wrapped goodness to cook all the way through. Pork tenderloin cooked the sous vide way will work so well as an appetizer for your next dinner party that you may just want to cook two so you'll be ready when guests start clamoring for seconds.

Makes: Approximately 10 slices

1 pork tenderloin, approximately 1-2 pounds
10 strips of thinly sliced bacon
4 cloves garlic, minced
3 cups salt
1/4 cup sugar
2 tablespoons olive oil


Combine salt, sugar and garlic together in a medium-sized bowl. Spoon into a food processor and spin until mixture turns green.

Evenly dust green salt over pork tenderloin and let cure for two- to three hours. Brush off excess green salt.

Lay out strips of bacon on parchment paper. Place cured tenderloin on the edge of the parchment paper closest to you.

© Adrian Danciu / Kinocut Pictures, LLC

Peel up the edge of the parchment paper until it rests on top of the tenderloin. Carefully roll tenderloin away from you make sure the bacon strips stay tightly wound around the tenderloin.

Wipe down count top with a damp kitchen cloth then stretch out a large sheet of plastic wrap to cover surface area of the counter top. Smooth out the plastic wrap with your hands so that it clings to the counter top.

Place tenderloin at the edge of the plastic wrap that's closest to you. Peel up plastic wrap and roll tenderloin away from you for two complete turns to make sure the tenderloin is air tight.

Double-knot loose plastic wrap on both ends of the tenderloin, then drop tenderloin log into a 140-degree Fahrenheit water bath.

© Adrian Danciu / Kinocut Pictures, LLC

Cook tenderloin for approximately one and a half hours in the temperature controlled water bath. Check water temperature periodically; adjust as necessary.

Remove tenderloin and sear until crispy in a hot, oiled pan on the seam of the bacon layer. This will ensure the bacon stays locked around the tenderloin.

© Adrian Danciu / Kinocut Pictures, LLC

After searing, allow meat to sit 5-10 minutes before slicing.

Slice tenderloin into equal rounds by using the edge of each bacon strip as a guide. Serve immediately.