Bacon Wrapped Pork Fillet With Maple & Mustard Glaze
Everyone needs a show stopper dish that can be pulled together in under an hour and this is an absolute star.
Ingredients
500g pork fillet, trimmed
1 Tbsp olive oil
8-10 slices streaky bacon
2 Tbsp maple syrup
2 tsp seeded mustard
Steamed green beans and snow peas, to serve
Prepare the pork
Preheat oven to 200°C/180°C fan-forced. Pat pork dry with paper towel. Season with salt and pepper. If not trimmed, tuck the pointy end of the fillet under to form a neat piece.
Heat oil in a large frying pan over medium-high heat. Add pork and brown, turning occasionally, until evenly golden brown. Remove from heat and set aside to cool slightly.
Lay bacon vertically on a clean work surface, slightly overlapping each slice. Place pork onto the bacon at one end. Wrap bacon over the pork to enclose it and form a neat roll. Gently squeeze to secure the bacon and secure with toothpicks along the base. Place pork onto a baking tray lined with baking paper.
Roast and serve
Combine maple syrup and mustard in a small bowl. Season with salt and pepper. Brush bacon with mixture.
Roast, brushing with the pan juices once or twice, for 20-25 minutes for just pink pork (tested with a meat thermometer at 65°C).
Slice pork. Drizzle with the pan juices.
Serve with beans and snow peas.
Tip:
Streaky bacon rashers vary in size. You need bacon strips long enough to wrap and enclose the pork fillet.
