You'd be hard pressed to find a dish more perfect for the fall weather than this spiced-rubbed pork tenderloin. FisslerUS f52partner
Lightly coat the outside of the pork with olive oil. Season the outside of the pork with salt and freshly ground black pepper. Place the pork in a sealable plastic or silicone bag.
On the multi pot, press the Sous Vide button and set the temperature to 155°F. Set the cooking time for 90 minutes. When the water has reached the desired temperature, the multi pot will beep 3 times. You can now open the lid and place your food in the water. Don't forget to close the lid and turn it counter-clockwise to lock it in place and set the vent knob to RELEASE.
Cut the bacon into 1/2-inch rectangular pieces. Using the multi pots Sauté function, sauté the bacon for 3 to 5 minutes, stirring regularly, until the fat begins to render. Add the onion, and season with a few cracks of black pepper. Sauté the bacon and onions together, stirring regularly, for about 8 to 12 minutes, until the onions and bacon begin to caramelize.
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