Pork Fillet Mignons with Streaky Bacon
Published 24th January, 2022
Cuisine: Australian Serves: 4
Preparation: 20 Mins Cooking: 20 Mins
Ingredients
- 2 Pork Fillets
- 12 Slices Streaky Bacon, sliced thin
- Sea Salt
- Black Pepper
- Vegetable Oil
- 2 tbsp Seeded Mustard, extra to serve
- 60 ml White Wine
- 80 g Butter
- Fresh Thyme Leaves
Method
- To prepare the pork fillet, trim the sinew from the top of the pork fillet, cut the fillet into 3–4 portions depending on the size (we’ve cut ours into 6 cm portions; you will need two medallions per person). Butterfly each portion, remove the rind from the streaky bacon, wrap the bacon around each portion and secure with a toothpick. Season with sea salt and cracked black pepper, and drizzle with vegetable oil.
- Heat a large frying pan over medium heat. Place the pork mignons into the pan and cook for 4–5 minutes on the first side. Turn and cook for a further 4–5 minutes or until cooked through. Remove from the pan and keep warm.
- Add the white wine to the pan, allow to simmer, then add the seeded mustard and butter. Allow to come to a simmer while gently stirring. Season with sea salt and black pepper.
- Serve the pork mignons with the sauce and sprinkle with the thyme leaves. Serve with the extra seeded mustard.
Cook’s Tip
- Serve the pork mignons with an apple slaw.
