Bacon Wrapped Pork Fillet With Maple & Mustard Glaze

•1 x 500g pork fillet, trimmed
•1 tablespoon olive oil
•8-10 slices streaky bacon
•2 tablespoons maple syrup
•2 teaspoons seeded mustard
•Steamed green beans and snow peas, to serve

4 people


Cooking process
1. Preheat oven to 200°C/180°C fan-forced. Pat pork dry with a paper towel. Season with salt and pepper. If not trimmed, tuck the pointy end of the fillet under to form a neat piece.
2. Heat oil in a large frying pan over medium-high heat. Add pork and brown, turning occasionally, until evenly golden brown. Remove from heat and set aside to cool slightly.
3. Lay bacon vertically on a clean work surface, slightly overlapping each slice. Place pork onto the bacon at one end. Wrap bacon over the pork to enclose it and form a neat roll. Gently squeeze to secure the bacon and secure it with toothpicks along the base. Place pork onto a baking tray lined with baking paper.
4. Combine maple syrup and mustard in a small bowl—season with salt and pepper. Brush bacon with the mixture. Roast, brushing with the pan juices once or twice, for 20-25 minutes for just pink pork (tested with a meat thermometer at 65°C). Slice pork. Drizzle with the pan juices. Serve with beans and snow peas.

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