Bacon-Wrapped Pork Tenderloin with Roasted Brussels Sprouts and Parsnip Puree

We thought we would give the traditional Christmas Ham a major upgrade. Taking inspiration from Italian Porchetta (a giant, crispy pork belly roll) we’ve seasoned up a beautiful pork tenderloin with garlic and rosemary, and then wrapped it up in strips of bacon for a gorgeous presentation. Low and slow sous vide cooking is the best way to ensure a perfectly juicy pork tenderloin and helps it take on some of the smoky flavor from the bacon. A quick sear in the skillet gets the bacon nice and crispy. Served with classic roasted Brussels sprouts and a parsnip puree that marries the natural sweetness and spiciness of the parsnips with cool and tangy sour cream. The best thing about this recipe? Suvie does all the work for you so you can spend more time with your loved ones this holiday season.

Bacon Wrapped Pork Tenderloin, Roasted Brussels Sprouts, Parsnip Puree


  • 1 pork tenderloin (about 16 oz)
  • 1 package of bacon, sliced
  • 4 cloves garlic, minced
  • 1 bunch fresh rosemary, minced
  • 1 lb Brussels sprouts, halved
  • 1 lb parsnips, peeled and diced
  • ⅓ cup sour cream
  • Olive oil
  • Salt and pepper


Remove the leaves from 4 sprigs of rosemary and discard the hard, woody stems. Peel the garlic and mince together with the rosemary.

Season the pork tenderloin well with salt and pepper, then rub with the garlic and rosemary.

On a cutting board lay out the bacon so that it overlaps.

Put the first bacon piece at the bottom of the cutting board and then work your way up to the top. 

Place the tenderloin in the middle of the overlapped bacon.

Starting at the top of the cutting board wrap the bacon around the tenderloin, alternating sides and tucking each piece over the last.

You may not need the last few pieces of bacon to cover the entire tenderloin.

Vacuum seal the tenderloin. Load Suvie with the pork, parsnips, and brussels sprouts and cook.

My Cook > Multi-Zone Setting

Protein: 140°F for 2 hours

Vegetable: 10 minutes

Starch: 30 minutes

After cooking remove the parsnips and add to a blender or food processor. Add the sour cream, salt and pepper and process until smooth. Add a little water to thin out the parsnips to a spreadable consistency and adjust seasoning to taste. Season the Brussels sprouts with olive oil, salt and pepper and broil.

To finish the tenderloin heat a large skillet over medium heat. Cut open the vacuum bag and drain the juices (which are great to reserve if you can!). Pat the pork dry with paper towels. Sear in the skillet over medium heat until all sides are browned and crispy.

There will be enough fat left on the bacon that you shouldn’t need to add any oil, especially if you are using a well seasoned cast iron skillet.

Wine Pairing

Pork loin is a delicate cut of meat with a subtle flavor so it’s important to pair it with a wine that won’t overwhelm it. Fortunately, pork goes well with both reds and whites so you have plenty of wines to choose from. We recommend either a good bottle of oaked Chardonnay, or a juicy Grenache

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