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1. Following the directions outlined in the instruction manual, assemble and program the
CRUX Sous Vide Professional Style Cooker: 135°F for 1 hour/ Medium Rare or 145°F for 1
hour/ Medium.
2. Spread a 13-inch x 13-inch piece of parchment paper out on a clean work surface.
3. Lay out 6 strips of bacon vertically (the width of the tenderloin) on the parchment.
4. Center the tenderloin horizontally on top of the bacon.
5. Brush mustard over all surfaces of the tenderloin. Season the pork tenderloin
generously with black pepper.
6. Pick up the edge of parchment paper nearest to you. Pick the bacon up and lay it
around the pork. Repeat to wrap the remaining bacon around the tenderloin.
Set pork aside.
NOTE: It’s fine if bacon overlaps.
7. Lay out 3 to 5 pieces of cooking twine vertically, an inch or so apart, on the work
surface. Center the bacon-wrapped tenderloin horizontally on top of the string and tie
to secure. Place into a large zipper or vacuum seal bag.
8. Vacuum seal bacon-wrapped pork or remove as much air as possible from the bag.
When the ready signal sounds, place and clip bag in water, making sure the bag
is fully submerged.
9. When the TIME counts down to 00:00, at the 2 beep signal, using oven mitts or tongs,
carefully remove the cooking bag.
10. Use a hot iron skillet to sear bacon. Allow to rest 15 minutes; then cut into 1-inch
thick Tournedos.
11. Serve with bacony potato salad, sautéed red cabbage with raisins and green beans.
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