Bacon-Wrapped Pork Fillet OR Chicken served with a creamy mustard sauce and sides

You had us at “bacon-wrapped”. Let’s be honest, we’ll eat basically anything if it’s wrapped in bacon. And now you have a choice between pork or chicken. Either way, you will be left with succulent and beautifully cooked meat served with deliciously complementing sides, all drenched in a mustard sauce. 

The secret ingredient

Mustard is definitely this dish’s secret ingredient. Not only will the meat soak in a mustard-based marinade, but the dish will also be served a sauce made from this delicious condiment.

And one of the main reasons why this condiment is so popular is because of how versatile it is. It can be bitter, sweet, spicy, or even tangy. Add it to almost any dish and it brings that extra pop of flavour. 

Whole grain, which will be used for the marinade, is relatively mild compared to ground mustard. And because Dijon mustard seeds are well ground, it is noticeably more pungent, bringing out the best of flavour in the mustard sauce.

Chef’s Tip before you bacon-wrap

In the case that you choose to make this dish with chicken breasts, be sure to pound the meat to make them as even in size as possible. This way the whole chicken breast will cook more evenly. Pounding the chicken also tenderises the meat for better flavour.

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Bacon-Wrapped Pork Fillet OR Chicken served with a creamy mustard sauce and sides

This versatile recipe can be made as Bacon Wrapped Pork Fillet or Bacon Wrapped Chicken with colorful vegetables to brighten up your plate.

Course Lunch, Main Course

Cuisine Global

Keyword Bacon, Chicken, Mustard, Pork

Prep Time 15 minutes minutes

Cook Time 7 hours hours 30 minutes minutes

Total Time 7 hours hours 45 minutes minutes

Servings 1

Author Adelaide Havinga

Ingredients

For the Marinade

• 10 g Garlic Chopped
• 10 g Thyme Chopped
• 15 ml Olive Oil
• 10 g Wholegrain Mustard
• 2 g Fine Salt
• 200 g Pork Fillet
• 200 g Chicken Breast
• 50 g Streaky Bacon

For the Mustard Sauce

• 10 g White Onion Finely chopped
• 2 g Garlic Chopped
• 10 g Dijon Mustard
• 30 ml White Wine
• 30 ml Cream
• 1 g Thyme

For the Braised Red Cabbage

• 90 g Red Cabbage Shredded
• 30 g Red Onion Thinly sliced
• 10 g Brown Sugar
• 10 ml Balsamic Vinegar
• 20 ml Red Wine
• 10 g Butter
• 1 g Cinnamon Sticks
• 1 g Star Anise

For the Roasted Potato

• 200 g Baby Potato
• 1 g Fine Salt
• 1 ml Olive Oil
• 5 g Rosemary

For the Broccoli

• 80 g Broccoli
• 1 g Fine Salt
• 1 g Coarse Pepper

Instructions

For the Marinade

• Place garlic, herbs, olive oil, mustard & seasoning in a blender. Blitz until smooth.
• Place pork or chicken in a vacuum bag, add marinade & rub to coat the meat. Seal & marinade for a 2-6 hours.
• After marinating, remove from the vac bag. Scrape off excess marinade.
• Wrap fillets in bacon strips, drizzle with oil & bake until crips & cooked through.

For the Braised Red Cabbage

• Place cabbage, onion, sugar, balsamic vinegar, red wine, butter & spices in a large pot.
• Bring the mixture to a simmer, cover with a lid, lower heat & cook for 1 ½ hours, stirring often.
• Remove the lid & continue cooking for 30 minutes until tender.

For the Roasted Potato

• Place the baby potatoes in a baking tray. Drizzle olive oil, sprinkle with seasoning & rosemary. Toss to coat.
• Roast at 180'C until golden & crisp.

For the Broccoli

• Blanch the broccoli in salted boiling water until cooked (with a crunch).
• Season.

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