Pork Fillet Wrapped In Bacon
Bacon Wrapped Pork Fillet
with Prunes and Olives
Ingredients
1 packet Heartland NZ bacon wrapped pork fillet
- 1 cup white wine
- ½ cup pitted prunes, halved
- 1/3 cup light brown sugar
- ¼ cup capers
- ½ cup pitted Spanish green olives
- ¼ cup red wine vinegar
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 tbsp dried oregano
- ¼ cup olive oil
- 1 tbsp butter
- Parsley, chopped
- Salt and pepper to taste
Method
- Season bacon wrapped pork fillet with salt and pepper. In a large resealable bag or container combine wine, prunes, brown sugar, capers, olives, vinegar, garlic, bay leaves, oregano and ¼ cup of oil. Add pork, seal tightly or cover with plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 170°C.
- Remove bacon wrapped pork fillet from marinade and pat dry with some paper towel. Set marinade aside.
- Seal the bacon wrapped pork fillet by frying in a hot, oven-proof pan (cast iron skillet) for about 6 minutes – or until golden on all sides.
- Remove pan from heat and pour the remaining marinade over the pork. Place the pan in the oven and bake for 30 minutes.
- Remove pork from the oven and let rest on a chopping board or plate for 10 minutes.
- Using the same pan, melt butter over medium heat until slightly reduced. Stir in parsley.
- To serve, slice pork and spoon over sauce.