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Pork fillet wrapped in bacon sous vide plus grill

updated

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Ingredients for 2 servings:

  • 2 packs of bacon (100 g each)
  • 2 tbsp Löwensenf, extra
  • 1 pork fillet(s), approx. 550 g
  • 1 piece(s) sour cream butter

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 14 hours

Lay out the bacon slices and spread with mustard. Place the fillet on the bacon and roll it up. Place the meat in a sous vide-suitable bag with a knob of butter and vacuum seal. Refrigerate overnight. Preheat a water bath to 50°C. Cook the fillet for 45 minutes. In the meantime, preheat a grill (here: a charcoal kettle grill). Remove the fillet from the bag and finish cooking it on the grill (e.g., using a meat thermometer). Cut the fillet into 3-4 cm thick slices and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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