Salami, Bacon & Mustard Pork Fillet.
Recipe type: Pork
Pork fillet has a tendency to dry out when cooking. For this reason, you should bard the fillet before cooking. The barding in this recipe comes in the form of bacon, salami and mustard. The result is a beautifully tender and juicy pork fillet with a magnificent flavor.
- 2 x 150g Pork fillets
- 8 Slices of salami
- 15g Parmesan, finely grated
- 1 Egg, lightly beaten
- Mustard, prepared - Hot English works best with this recipe
- 6 Rashers wood-smoked bacon
- 50g Butter
- Slice laterally into the fillet, almost all the way through.
- Open the fillet up. Spread a little mustard onto 2 slices of salami, fold them in half and tuck them into the fillet.
- Close the fillet, then repeat with the second fillet.
- Spread more mustard onto the tops of the fillets, then cover each fillet with 2 slices of salami.
- Lie 3 rashers of bacon on your work surface, invert a fillet and place it on top of the bacon.
- Wrap the ends of the bacon over the fillet. Repeat with the second fillet.
- Sprinkle half of the parmesan onto a plate. Paint the top of one of the fillets with the egg, then roll it in the cheese. Paint the bottom of the fillet and repeat.
- Repeat this with the second fillet.
- Heat your pan over medium heat and add the butter.
- When the butter starts to bubble, carefully slide the fillets into the pan.
- Fry the fillets for 5 minutes per side on all four sides, totaling 20 minutes of cooking time.
- Remove the fillets from the pan and serve immediately with the accompaniments of your choice.