Ingredients
1 pork Tenderloin
8 rashers bacon
1 cup Demi-Glace
1 tbsp flour
1 tbsp SIDS WINE & PEPPER MUSTARD
1 tbsp butter
¼ cup butter
SIDS SALT & PEPPER to taste
Directions
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 2-3 hours at 60°C.
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 SIDS WINE & PEPPER MUSTARD. Simmer and reduce.
Turn off the heat and whisk in cold butter nuggets. Season with SIDS SALT & PEPPER to taste.
