Pork - Bacon Wrapped Pork Fillet
- Serves 6-8 as part of a buffet
Ingredients
- 2 pork fillets (between 250 g and 300 g each)
- 2 t (10 ml) Ina Paarman's Meat Spice
- 1 t (5 ml) Ina Paarman's Garlic Pepper Seasoning
- 2-3 T (30-45 ml) olive oil
- ½ pack Ina Paarman's Sun-dried Tomato Quarters, drained
- 1 wheel of feta cheese, cut into thin slices
- 250 g rindless streaky bacon
- rocket leaves to garnish
Ina Paarman
For more delicious and simple recipes visit the Ina Paarman website.
Chef's Tip
For a summer buffet, cook the day before, refrigerate and serve sliced on a platter.
Instructions
- Preheat the oven to 180ºC. Slit the fillets almost through, lengthways and 'butterfly' them open. Season the insides with a combination of the two seasonings and drizzle with a little olive oil. Place sun-dried tomatoes on the cut side of the biggest of the two fillets. Arrange thinly sliced feta on top of the tomatoes. Place the smaller fillet, cut side down, matching the thin end of bottom fillet with the thick end of the top one.
- On a rectangle of greaseproof paper, arrange the bacon slices overlapping so that the fatty side is against the paper.
- Lay the fillet parcel on top of the bacon. Stretch bacon around the roll and secure with strong toothpicks or bamboo skewers. Turn best side up and lay it in a long, narrow ovenproof dish. Bake for 45 minutes.
- Leave to cool - overnight is best. Slice into 1 cm thick slices and arrange on a platter. Garnish with rocket leaves. Also delicious served warm with mashed potatoes and green vegetables.
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