Pork fillet wrapped in bacon
( SERVES 4 )
Photo by Tam West
Quick enough for a weeknight, this pork cooks in 30 minutes. It is served with apple sauce and your choice of pasta or buttery boiled potatoes and steamed green veges.
|480 g||Pork fillet, choose free-range pork (tenderloin); use up to 500g|
|1 drizzle||Olive oil, for rubbing over pork|
|3||Bay leaves, use fresh ones|
|5 rashers||Bacon, rind removed; choose a nitrate-free brand|
|½ cup||Chicken stock|
- Heat the oven to 200C. Rub the pork with a little oil, season and place the bay leaves on the meat. Tuck under the thin end of the pork and then wrap pork in the bacon. Place in a roasting dish, pour around the chicken stock and place in the oven. Cook for 30 minutes – the pork should be ever so slightly pink in the middle. Remove from the oven, cover and rest for 5 minutes.
- Meanwhile, place the apples in a heavy-based saucepan with the butter and a good splash of water. Cover and cook over low heat until they soften. Remove from the heat and mash a little with a fork.
- Slice the pork onto a plate, moisten with the reduced stock and serve with the apple sauce. Serve with an egg pasta or buttery boiled potatoes and a bowl of steamed green vegetables.