The way I did this pork fillet is about as fancy as I ever get. I
was very pleased with the results.
First I trimmed all the fat/sinew off a small pork fillet.
I then put a row of overlapping bacon rashers in the
baking tin. Then I shook pepper on that and put a generous smear of Dijon
mustard on the bacon.
Then I plopped the pork on top of the bacon and then
wrapped it up trying to interleave the bacon a little and also cover the
ends.
I didn't tie it up with string so was a bit worried it
might unravel while cooking. My idea with the bacon was that it would
help to keep the pork moist as well as tasting good.
But as you can see it survived pretty well.
I did a small and simple tomato and chilli salad to serve with the pork.
And finally some crispy roasted potatoes.
Looks delicious :)
ReplyDeleteWow The menu is delicious and is another interesting story.
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