Pork fillet Wrapped in Free Range Streaky Bacon with a Beetroot, Potato and Cacciaricotta Hash
This was another demonstration recipe from Hobsonville Farmers Market, in this recipe I wrapped the fillet in streaky bacon but prosciutto is a great alternative. This was served with chopped beetroot and potato sautéed until tender and finished with a fresh Italian Cacciaricotta cheese which is like an amazing feta!
Ingredients – Serves 4
4 x 200g Free range Pork fillet
150g Streaky bacon (This really has to be free range, if you buy cheap then it will have to much water) The alternative and my preference is using prosciutto
1 Large beetroot
150g Cacciaricotta cheese (you can use feta if you can’t get to the market)
Salt, Pepper and cooking oil
- 1. Preferably the day before trim the sinew and wrap your pork in bacon until the filet is completely wrapped in one layer. Then tightly wrap this into glad wrap and refrigerate overnight. (If you don’t do it the night before don’t stress the reason you do it is it holds better.)
- 2. Dice the beetroot and potatoes to the same size you can choose your size but for sautéing I did 1 cm squared. Put them into a non-stick pan and sauté until tender.
- 3. At the same time unwrap your pork and put into a medium hot pan and sear on all sides of the pork until the bacon is crispy, this will tell you the pork is cooked and don’t be a scared of a little pink in the centre of your free range fillet.
- 4. When the pork is cooked rest for five minutes and then continue cooking your beetroot and potato when they are just tender add in your cheese and it should soon start to look like cobwebs as it melts!
- 5. Slice your pork and serve with fruit chutney, I used plum chutney from hearts content.