Bacon-wrapped Pork with Potato Stuffing
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 21 ozs pork fillets (in one piece)
- 6 Tbsps olive oil
- 4 large potatoes (peeled)
- 1 stalk Celery (finely chopped)
- 1 clove garlic cloves (crushed)
- 1 lemon (zest)
- 1 egg (beaten)
- 1 Tbsp chopped parsley
- 1 Tbsp chopped thyme
- 6 rashers Bacon (streaky, American)
- 2 Tbsps Wholegrain Mustard
- 1 onion (cut into wedges)
- 6 red Plum (stone removed and cut into wedges)
Preparation steps
1.
Heat the oven to 180ºC (160º fan) 350ºF, gas 4. Butterfly the pork fillet and brush the flesh with about 2 tbsp oil.
2.
Boil two of the potatoes, mash them and add the celery, garlic, lemon zest, egg, parsley and thyme. Season with salt and pepper, spread onto the pork and roll the fillet up tightly.
3.
Lay the bacon rashers over the meat, secure with kitchen twine and spread the mustard on top of the meat.
4.
Heat the remaining oil in a roasting pan on the hob. Cut the remaining potatoes into wedges and coat with the oil in the pan. Put the meat into the pan and roast in the oven for 30 minutes.
5.
Add the onion wedges to the pan, baste the meat, potatoes and onions and return the pan to the oven for 20 minutes.
6.
Add the plum wedges and roast for a further 10 minutes. Let the meat rest for 15 minutes before serving.
