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Bacon-wrapped pork fillet

Bacon-wrapped Pork Fillet

Potato fondant • Lychee and Tomato salsa • Beef Jus

BACON WRAPPED PORK FILLET

Ingredients:

3,500g Pork fillet, cleaned
8g Sticky bacon sheets
16ml Cooking oil
Salt and pepper for seasoning

Method:

1. Wrap the pork fillet in bacon and season with salt and pepper
2. Fry the pork fillet in a medium-hot frying pan until it is golden brown
3. Heat up an oven to 170 degree Celsius
4. Roast the pork fillet in the oven for 8 to 10 minutes (to be cooked through to ensure it is not underdone)
To be served with potato fondant, lychee and tomato salsa and beef jus

POTATO FONDANT

Ingredients:
1 Large potato (peeled, cut and trim into half, to produce to pieces)
15ml Olive oil
30g Salted butter
12g Crushed garlic
20g Chopped rosemary
20g Chopped thyme
25g Vegetable/chicken stock

Method:
1. Heat up a frying pan to low heat with olive oil in the pan
2. Fry the potato halves for 5 to 6 minutes (or until they are golden brown)
3. Flip them over and fry the potato halves for 5 to 6 minutes (or until they are golden brown)
4. Add all other ingredients and simmer for 10 to 15 minutes until the potato is soft

 

LYCHEE AND TOMATO SALSA

Ingredients:
10g Tinned or fresh lychees pitted and finely chopped
10g Tomato finely chopped
7g Red onion finely chopped
5-10 Fresh coriander finely chopped
6ml Extra virgin oil
4ml Pineapple extract
Salt and pepper for seasoning
Put all the ingredients in a small bowl and stir them together. Add salt and pepper for seasoning.

BEEF JUS

Ingredients:
500ml Home made beef stock
4 Tea spoons honey
2 Tea spoons chopped thyme finely chopped
Method:
1. Reduce the beef stock to half the volume
2. Add thyme and honey and let it reduce to half again