I’ve made this before, sort of…

• Soby’s Bacon Wrapped Pork Tenderloin with Mashed Potatoes, Broccolini and Habanero Butter Sauce

This version is a little easier, faster and lighter. Plus we added the charred scallion and almond pesto.

Why is it easier and faster? With the sous vide you don’t need to worry so much about doneness. The first version was not done using a sous vide. I did the prep of wrapping and seasoning the pork then let the sous vide do it’s thing until it was time to sear. Grits instead of mashed potatoes. Charred broccolini instead of steamed.

Why was it lighter? I dumped the butter and went all olive oil especially in the habanero cream but also the grits over the potatoes. I also dumped the cream and milk for almond creamer.

Why did I add the charred scallion and almond pesto? It added some acid and I wanted to see how a charred scallion and almond pesto would taste. I had some fresh scallions that were honestly stinking up the refrigerator and I wanted to get them gone. I used almonds because it was that or peanuts and almonds are heart healthy.

Ingredients

Ingredients for Charred Scallion and Almond Pesto

• 1 bunch scallions or green onions
• 1/2 cup basil
• 2 garlic cloves
• 1/4 cup Pecorino Romano
• 1/2 cup almonds
• Juice of one lemon
• 1/2+ olive oil
• Salt and pepper taste

Ingredients for Habanero Cream

• 1 habanero pepper, sliced in half (remove stem and seed for less heat)
• 3 tbsp olive oil
• 3 tbsp AP flour
• 1 tsp garlic powder
• 1 cup chicken stock
• 1 cup almond creamer

Ingredients for Sous Vide Bacon Wrapped Pork Tenderloin, Grits and Broccolini

• 1 pork tenderloin
• 8 strips applewood smoked bacon
• 1 tbsp Dijon mustard
• 1-2 tsp liquid smoke
• 1 cup grits (we prefer Anson Mills or Marsh Hen Mill)
• 3 cups water
• 1 bunch broccolini

Directions

How to make Sous Vide Bacon Wrapped Pork Tenderloin

1. Set your sous vide to 140F.
2. In a small mixing bowl, add the Dijon mustard and liquid smoke. Whisk together and set aside.
3. On a piece of parchment or cling wrap, lay out the bacon strips and slather with the mustard mixture. Place the pork on end of the bacon and wrap the bacon over the pork making sure to overlap the bacon. Season with salt and pepper.
4. Add bacon wrapped pork into a vacuum seal bag and seal.
5. Add the pork to your sous vide and cook for 1 1/2 to 2 hours.
6. Once the pork is done in the sous vide, remove from the bag and pat dry. Reseason with salt and pepper.
7. Heat a large pan over medium high heat. Place the bacon wrapped pork seem side down. Meanwhile, start your ovens broiler. Once the seem side is seared and crispy move the pork to each corner of your pan to get the sides. Place the pan under your broiler and all the bacon on top to crisp up.
8. Remove from pan and allow to rest.
9. While the broiler is on, add the broccolini to a sheet pan and dress with olive oil, salt and pepper.
10. Place under the broiler until slightly charred.
11. For the grits, add 3 cups of water and 1 cup of grits to a medium sauce pan. Bring to a boil and reduce to a simmer and cover. Cook for 15 minutes, then remove from the heat for another 15 minutes. Stir often. Cover and keep warm.

How to make Charred Scallion and Almond Pesto

1. While the broiler from the pork is still hot, add the scallions to a sheet pan and dress with some olive oil. Cook until just charred.
2. Add the garlic in a food processor and pulse to mince.
3. Add the lemon juice, charred scallion, pecorino Romano cheese, basil and almonds to the processor and pulse to combine.
4. Turn the processor on and drizzle in the olive oil. Season with salt and pepper as needed.
5. Place the pesto in an air proof container and allow to chill in the refrigerator.

How to make Habanero Cream

1. While the bacon wrapped pork in in the sous vide you can prepare the Habanero Cream.
2. Add olive oil to a small sauce pan and heat over medium high heat. Once the oil is hot, whisk in the flour and garlic powder.
3. All the flour mixture to cook until it turns slightly blonde. Whisk in chicken stock and reduce to a simmer.
4. Whisk in the almond creamer and add the habanero pepper. Allow the cream to simmer until thickened, stirring occasionally.
5. Keep warm.

How to plate the Sous Vide Bacon Wrapped Pork Tenderloin, Grits, Broccolini, Habanero Cream with Charred Scallion and Almond Pesto

Really you can plate this how ever you want. I love to get a little of each component in a bite sooo…

1. Pour at thin layer of the habanero cream on the bottom of the plate.
2. Spoon some of the grits in the center of the plate.
3. Top with the broccolini and sliced bacon wrapped pork.
4. Top with the Charred Scallion Pesto.
5. Enjoy!

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