About this recipe:This lovely pork fillet dish is an ideal centrepiece to a Sunday roast dinner or dinner party. Succulent pork fillet is marinated to perfection then wrapped in bacon and roasted to produce a juicy and flavourful result.
100ml balsamic vinegar
200ml vegetable stock
3 tablespoons soy sauce
ground black pepper, to taste
paprika, to taste
2 (750g) pork tenderloins, trimmed
1/2 bunch fresh flat leaf parsley, finely chopped
2 sprigs fresh thyme, finely chopped
2 tablespoons prepared mustard
1 egg yolk
3 tablespoons breadcrumbs
50g butter, melted
clarified butter or lard, for frying
200g bacon, thinly sliced
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Combine the vinegar, stock, soy sauce, pepper and paprika in a bowl. Add pork, turn to coat, cover and marinate for 10 hours in the fridge. Remove from the fridge and bring up to room temperature.
Preheat oven to 175 C / Gas 3/4.
In a second bowl mix parsley, thyme, mustard, egg yolk, breadcrumbs and melted butter.
Melt clarified butter in a roasting tin and brown pork on all sides. Remove from the tin and set aside.
On a worktop lay out bacon slices, overlapping each other and place a pork tenderloin on top. Cover with the breadcrumb mixture and set the second tenderloin on top. Tightly wrap the bacon around and place back into the roasting tin.
Roast in the oven for 45 minutes until the the bacon is browned and the pork is no longer pink in the middle. Remove from the oven, wrap in aluminium foil and let rest for 5 minutes.
Pour the roasting tin juices into a small saucepan and bring to the boil then cook until reduced.