Bacon Wrapped Pork Loin With Peppercorn Sauce

Following the Pork theme of my last recipe HelloFresh seem to be quite generous with the pork!

For this recipe and the Spiced Pork Skewers I only needed 300g of pork fillet but was sent at least 600g so  an looking forward to making them both again.

300g Pork Fillet, 450g potatoes, 4 Rashers Streaky Bacon, 100ml Milk, 1 Clove of Garlic, 3 Tbsp Double Cream, 1 Beef Oxo cube, 3 Tbsp diced Shallot, 150g Broccoli, 1/2Tbsp Black Peppercorns

As usual chop everything up; Peel and finely dice the garlic and shallot, peel the potatoes and chop into just smaller than golf ball size pieces.

Boil two pans of water, with a pinch of salt in each, and add you potatoes to one of them. Let them boil for 10-15 minutes until soft throughout and drain.

lay the bacon out, overlapping the edges to make a sheet to wrap your pork loin in. place the loin on end and roll carefully into a giant pig in blanket.

Heat a pan with a tablespoon of oil then seal your pork roll and let brown a little on all sides.

Slice the roll into discs about 2cm thick then pop them back in the hot pan and fry for 90 seconds on each side. Let rest on a warm plate.

fry the shallots and garlic in the pan containing your pork juices then add half the stock cube and 200mls of water. Allow to simmer until reduced by half then crush the pepper corns and add these plus the cream to the pan. Leave bubbling until thick.

Now cook your broccoli for 3 minutes in the second pan of boiling water and mash your potatoes with the milk, a nob of butter and a little salt to taste.

Serve the pork on top of the mashed potatoes with a good splash of sauce and broccoli on the side.

Result:

A little bit fiddly rolling up the pork and bacon but worth it in the end.

An impressive dish with lots of flavours.

Recipe score: