Bacon wrapped pork fillet with added fragrant sage leaves is a perfect main for any night of the week.
Michelle and I were talking about food, she mentioned having a healthy sage plant growing in her garden. When I think sage, pork immediately comes to mind, a flavour match made in heaven. This quick, but impressive dish is one I make regularly when I have friends round for dinner.
You can prepare this pork dish in advance and allow it to sit in the fridge until you are ready to cook. Dishes like these are ideal when you have people for dinner, leaving you more time to spend with guests. If feeding a crowd simply double or triple the recipe. I’ve cooked 5 fillets in one go when I’ve had large numbers to feed.
This is a go to recipe for me, particularly coming into the busy party season, but also a regular quick roast any day of the week. Served with our mustard mash and some green vegetables, it’s prepared and on the table in under an hour.
A take on this recipe also featured on our first Supperclub.
pork fillet wrapped in streaky bacon with fragrant sage leaves and quickly roasted, an ideal mid-week dinner
- 400-450 g pork fillet
- 10-12 slices smoked streaky bacon
- sprig of fresh sage leaves
- 1 tbsp light olive oil
- ground black pepper
Prepare the pork fillet by removing any fat and sinew. Leave the fillet whole and season with pepper (do not add salt as the smoked bacon will add salt to the dish).
Lay the streaky bacon flat out on a board with the edges touching lengthways.
Finely cut the sage leaves and mix with the olive oil. Rub over the entire pork fillet then place the fillet directly onto the bacon slices.
Wrap the bacon around the pork fillet to ensure that the pork is covered, leaving no gaps.
Place on a baking tray and cook in a pre-heated oven at 180CFan for 30 minutes or until the internal temperature reaches 70C. Remove from the oven and leave to rest for 5-10 minutes before slicing up and serving.
This dish is also delicious using thyme leaves in place of the sage. Simply substitute the sage leaves for thyme leaves, taking care to give the thyme a gently grind in a pestle and mortar to release the herb oil.