Pork Fillet Wrapped In Bacon

Bacon Wrapped Pork Fillet

with Prunes and Olives

  • Serves: 4
  • Prep time: 35 min
  • Cooking time: 45 min


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


  1. 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.
  2. Preheat oven to 170°C.
  3. Remove bacon wrapped pork fillet from marinade and pat dry with some paper towel. Set marinade aside.
  4. 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.
  5. Remove pan from heat and pour the remaining marinade over the pork. Place the pan in the oven and bake for 30 minutes.
  6. Remove pork from the oven and let rest on a chopping board or plate for 10 minutes.
  7. Using the same pan, melt butter over medium heat until slightly reduced. Stir in parsley.
  8. To serve, slice pork and spoon over sauce.