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Bacon-Wrapped Pork Fillet OR Chicken served with a creamy mustard sauce and sides
Adelaide Havinga
This versatile recipe can be made as Bacon Wrapped Pork Fillet or Bacon Wrapped Chicken with colorful vegetables to brighten up your plate.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
7
hours
hrs
30
minutes
mins
Total Time
7
hours
hrs
45
minutes
mins
Course
Lunch, Main Course
Cuisine
Global
Servings
1
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.
Keyword
Bacon, Chicken, Mustard, Pork