Description
Tender pork fillet wrapped in streaky bacon and brushed with a tangy cranberry, orange and mustard glaze, served with honey-roasted carrots.
Ingredients
Bacon-wrapped Pork Fillet
4 pork fillets (approximately 400–500 g each)
24–32 streaky bacon rashers
4 Tbsp (60 ml) olive oil
2 tsp (10 ml) smoked paprika
2 tsp (10 ml) mustard powder
Salt and freshly ground black pepper, to taste
Cranberry, Orange & Mustard Glaze
300 g frozen cranberries
2 tsp (10 ml) finely grated orange zest
½ C (125 ml) freshly squeezed orange juice
2 Tbsp (30 ml) wholegrain mustard
2 Tbsp (30 ml) Dijon mustard
3 Tbsp (45 ml) honey
2 Tbsp (30 ml) water
2 tsp (10 ml) apple cider vinegar or lemon juice
Honey-roasted Baby Carrots
800 g baby carrots, tops trimmed and washed
2 Tbsp (30 ml) olive oil
2 Tbsp (30 ml) honey
1 tsp (5 ml) fresh thyme leaves
Salt and freshly ground black pepper, to taste
To Serve
Fresh rosemary and thyme, for garnish (optional)
2–3 Tbsp (30–45 ml) pomegranate arils
Instructions
Bacon-wrapped Pork Fillet
Preheat the oven to 200 °C (180 °C fan). Pat the pork fillets dry with paper towel, then rub them with the olive oil, smoked paprika, mustard powder, salt and black pepper.
Lay the bacon rashers slightly overlapping on a clean work surface. Place a pork fillet across the bacon and wrap tightly, tucking the ends underneath. Repeat with the remaining fillets. Place the wrapped fillets seam-side down in a roasting dish and roast for 20 minutes.
Cranberry, Orange & Mustard Glaze
While the pork begins roasting, combine the cranberries, orange zest and juice, wholegrain mustard, Dijon mustard, honey and water in a saucepan. Bring to a gentle simmer over medium heat and cook for 10–15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Stir in the apple cider vinegar or lemon juice. Lightly mash some of the cranberries, leaving a few whole for texture.
Set aside half the glaze for serving and use the remainder to brush over the pork.
After the initial 20 minutes of roasting, brush the pork generously with the cranberry glaze. Return to the oven for another 10–15 minutes, brushing with more glaze as needed, until the pork reaches an internal temperature of at least 63°C and the bacon is golden. If necessary, finish under the grill for 2–3 minutes to crisp the bacon, taking care not to burn the glaze. Rest for 5–10 minutes before slicing.
Honey-roasted Baby Carrots
Toss the baby carrots with the olive oil, honey, thyme, salt and black pepper. Spread in a single layer on a baking tray and roast for 20–30 minutes, turning halfway, until tender and lightly caramelised. The carrots can roast alongside the pork on a separate tray.
To Serve
Slice the rested pork fillets and arrange on a serving platter. Serve with the honey-roasted baby carrots and reserved warm cranberry glaze. Garnish with fresh rosemary and thyme, if using, and scatter over the pomegranate arils.
