Bacon Wrapped Pork Fillet With Maple & Mustard Glaze
TOTAL TIME: 50 MINUTES
1 x 500g pork fillet, trimmed
1 tbsp olive oil
8-10 slices streaky bacon (see tip)
2 tbsp maple syrup
2 tsp seeded mustard
Steamed green beans and snow peas, to serve
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.
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 to 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.