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Bacon-wrapped Stuffed Pork Fillet


Pork fillet is lean, delicious and much more affordable than beef fillet.  Here I stuffed it with dried pears and blue cheese, but you can use any filling you like.

2 x 750 g pieces pork fillet
500 g rindless bacon strips

250 g gorgonzola or blue cheese, crumbled
400 g dried pears, roughly chopped
30 ml chives, snipped into 3 mm lengths

10 ml canola oil
2.5 ml beef stock powder
30 ml cake flour
375 ml milk or half milk and half dry white wine

  1. Preheat the oven to 200 º C.
  2. To make the stuffing, crumble the cheese into a medium mixing bowl and set it aside.
  3. Chop the pears roughly on a chopping board and add the pears to the bowl.
  4. Add the chives and mix well with a large spoon.  Set it aside.
  5. Line a roasting tin with a Wizbake Baking Sheet and place a few silicon food ties on the sheet.
  6. Place about ten strips of bacon on the food ties so that the bacon overlap a little.   See photo below.
  7. Place one of the fillets on the bacon and remove or add bacon if necessary.
  8. Season the fillet with salt and freshly ground black pepper.
  9. Spoon the stuffing onto the fillet and flatten it with the back of the spoon.
  10. Place the 2nd fillet on top of the stuffing and enclose the fillet with the bacon strips.
  11. Close the food ties to secure the fillets.
  12. Brush the outside of the “roll” with a little olive oil and roast for 50 to 60 minutes.
  13. To make the gravy, pour the pan juices into a measuring jug and fill it up to 375 ml with milk or half milk, half white wine.
  14. Add the stock powder and flour to the saucepan and add a little of the liquid.
  15. Stir with a spatula to get rid of any lumps.  Add the rest of the liquid and stir to mix well.
  16. Bring the mixture to the boil while stirring or until the sauce has thickened.
  17. Season to taste and transfer the sauce to a gravy boat.
  18. Reheat the pork in an oven preheated to 160 º C covered with foil.