Bacon Wrapped Sous Vide Pork Tenderloin Medallions

Galatians 3:22

[22] But the Scripture imprisoned everything under sin, so that the promise by faith in Jesus Christ might be given to those who believe.

2 pork Tenderloin, cut into 2-3 inch medallions

4 T Mardi Gras Rub 

1 T Brown sugar

Mix rub, toss medallions in rub.

Secure with kitchen string in bunches of 2 or 3 medallions.   

Sous Vide preheated Instant Pot 149 degrees for 3 hrs

Saute in oil until desired brown color. 

Dijon Mustard Sauce

1 T Clarified butter

1 Sliced Leek 

1 small diced Shallot

1 T roasted garlic, mashed

Stir fry on medium low just until slightly tender.

Add:

1 t chicken base seasoning 

1 heaping T Dijon mustard

1 c Sauvignon Blanc 

1/2 t sugar

1/2 t fresh sage

1/2 t fresh thyme 

1/2 t fresh oregano 

1/2 t fresh sweet basil

Splash half and half

Stir constantly with a fork until sauce thickens.

Taste and adjust seasoning if necessary.

Serve over thin sliced pork Tenderloin.