Quick enough for a weeknight, this pork cooks in 30 minutes. It is served with apple sauce and your choice of pasta or buttery boiled potatoes and steamed green veges.
Ingredients
| 480 g | Pork fillet, choose free-range pork (tenderloin); use up to 500g (Main) |
| 1 drizzle | Olive oil, for rubbing over pork |
| 3 | Bay leaves, use fresh ones (Main) |
| 5 rashers | Bacon, rind removed; choose a nitrate-free brand (Main) |
| ½ cup | Chicken stock (Main) |
Apple sauce
| 2 | Cooking apples, peeled, cored and sliced; Granny Smith are good here (Main) |
| 1 large knob | Butter |
AdvertisementAdvertise with NZME.
Directions
- Heat the oven to 200C. Rub the pork with a little oil, season and place the bay leaves on the meat. Tuck under the thin end of the pork and then wrap pork in the bacon. Place in a roasting dish, pour around the chicken stock and place in the oven. Cook for 30 minutes – the pork should be ever so slightly pink in the middle. Remove from the oven, cover and rest for 5 minutes.
- Meanwhile, place the apples in a heavy-based saucepan with the butter and a good splash of water. Cover and cook over low heat until they soften. Remove from the heat and mash a little with a fork.
- Slice the pork onto a plate, moisten with the reduced stock and serve with the apple sauce. Serve with an egg pasta or buttery boiled potatoes and a bowl of steamed green vegetables.
