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Recipe: Pork fillet with bacon, sauerkraut & hazelnuts
| 2017-08-23, 10:44 PM | |
Pork fillets wrapped in bacon makes a super tasty and easy meal and this version from Julie Le Clerc is no exception. It's packed with sundried tomatoes, as was the fashion in the mid 2000s.
So what is the height of fashion in 2017? Fermentation. While sauerkraut and pork is a really classic combination, it makes a very up-to-date version of this dish.
PORK FILLET WITH BACON, SAUERKRAUT & HAZELNUTS
Serves 4-6 / Preparation 15 minutes / Cooking 30 minutes
For the pork
2 x 400g pork fillets, trimmed
½ cup sauerkraut (I used Be Nourished Ruby Perfection Raw Sauerkraut), plus extra to serve
250g streaky bacon, rinds cut off
3 tablespoons olive oil
125ml sherry
70g hazelnuts, toasted, roughly chopped
Preheat the oven to 220°C. Lay one pork fillet on a board. Arrange the sauerkraut on the pork and lay the second fillet on top, matching the thick end of one fillet with the thin end of the other so you end up with an even-sized piece.
Season with salt and freshly ground black pepper. Wrap the bacon end to end around the fillets to bind them together.
Heat the oil in an oven-proof frying pan over medium-high heat and place the pork in, top side down, to brown for 2-3 minutes. Carefully turn the pork over then move the pan to the oven for 25 minutes.
Remove from the oven and remove the pork from the pan to rest on a warm plate for 5 minutes. Add the sherry to the pan and heat to bubbling, scraping any bits off the bottom. Let bubble for a few minutes to thicken slightly.
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Serve the pork with the kumara mash and sauce and scatter with the hazelnuts.
KUMARA & SPINACH MASH
1.2kg (4-5 medium kumara),peeled, chopped into even pieces
50g butter
½ cup milk
300g spinach, stalks discarded, leaves chopped
Boil the kumara in salted water for about 15-20 minutes or until soft. Drain and leave to dry out in the sieve.
Put the butter and milk in a saucepan and heat to melt the butter. Add the spinach, cover and cook for 2 minutes or until the spinach is wilted.
Add the kumara and season with salt and freshly ground black pepper. Mash to desired consistency.
WINE: a creamy-textured viognier, such as the Askerne Viognier 2016.
- Cuisine
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