Ingredients

For the Pork Fillet:

• 2 pork fillets (approx. 400 g / 14 oz each)
• 12–16 slices of bacon
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 sprigs rosemary

For the Apple Mustard Sauce:

• 2 apples, peeled and diced
• 1 shallot, finely chopped
• 100 ml (1/2 cup) apple juice
• 100 ml (1/2 cup) chicken stock
• 2 tbsp coarse mustard
• 1 tbsp Dijon mustard
• 1 tbsp butter
• Salt and pepper, to taste

For the Rosemary Potatoes:

• 600 g (1.3 lbs) small potatoes
• 3 tbsp olive oil
• 2 sprigs rosemary, roughly chopped
• 3 garlic cloves, unpeeled and lightly crushed
• Salt and pepper, to taste

Instructions

Step 1: Prepare the Rosemary Potatoes

1. Preheat your oven to 200°C (400°F).
2. Wash the potatoes and cut any larger ones in half to ensure even cooking.
3. Toss the potatoes in a large bowl with olive oil, rosemary, garlic cloves, salt, and pepper until well-coated.
4. Spread them on a baking tray lined with parchment paper and roast for 20–30 minutes, flipping halfway, until golden brown and crispy.

Step 2: Prepare the Pork Fillet

1. Season the pork fillets generously with salt and pepper.
2. Lay the bacon slices out on a large cutting board, slightly overlapping them.
3. Place the pork fillets at one end of the bacon layer, then roll tightly to wrap the bacon around the fillets completely.
4. Heat 2 tablespoons of olive oil in a large, ovenproof skillet over medium-high heat. Add the pork fillets and sear for 2–3 minutes on each side until the bacon is crisp and golden.
5. Add the rosemary sprigs to the skillet and transfer the pork to the oven with the potatoes to cook for 12–15 minutes, or until the internal temperature of the pork reaches 63°C (145°F). Let the pork rest for 5 minutes before slicing.

Step 3: Make the Apple Mustard Sauce

1. In the same skillet used for the pork, sauté the shallots over medium heat until soft and translucent, about 2 minutes.
2. Add the diced apples and cook for another 3–4 minutes until slightly softened.
3. Pour in the apple juice and chicken stock, scraping up any browned bits from the pan. Simmer for 5–7 minutes until the liquid has reduced by half.
4. Stir in the coarse mustard, Dijon mustard, and butter. Season with salt and pepper to taste.
5. Simmer for an additional 2 minutes, then remove from heat.

Step 4: Plate and Serve

1. Slice the pork fillets into thick medallions.
2. Serve the medallions alongside the crispy rosemary potatoes, generously drizzled with the apple mustard sauce.
3. Garnish with fresh rosemary if desired, and enjoy your gourmet creation!

Prep Time

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Nutritional Information (Per Serving)

• Calories: 480 kcal
• Protein: 35 g
• Carbohydrates: 26 g
• Fat: 24 g
• Fiber: 3 g
• Sodium: 780 mg

Servings

This recipe serves 4 people.

Why This Recipe is Timeless

The combination of bacon-wrapped pork fillet, tangy apple mustard sauce, and perfectly roasted potatoes is a culinary classic that bridges gourmet sophistication and home-cooked comfort. This recipe is adaptable—whether for a dinner party or a cozy family meal—and uses ingredients that are universally loved.

The layers of flavor in this dish ensure its timelessness. Bacon brings smokiness, the pork is tender and savory, the apple mustard sauce adds a delightful tang, and the rosemary potatoes are crispy and fragrant. This is a dish you’ll return to again and again because it delivers restaurant-quality results in a home kitchen.

FAQs

1. Can I use a different cut of pork?

• Yes, you can use pork tenderloin or pork chops. Adjust the cooking time accordingly.

2. What other sauces can complement this dish?

• A creamy mushroom sauce or a balsamic glaze would also pair beautifully with this dish.

3. Can I make this dish ahead of time?

• Yes! You can prepare the potatoes and pork ahead of time and reheat them gently. The sauce can also be made in advance and warmed before serving.

4. Can I substitute ingredients in the sauce?

• If apple juice isn’t available, substitute with cider or a mix of water and sugar for sweetness. Use any mustard you prefer, though the combination of coarse and Dijon gives the best flavor balance.

Tips for Success

1. Crisp Bacon Wrap: For the crispiest bacon, ensure the pork fillet is seared well before baking.
2. Don’t Overcook Pork: Use a meat thermometer to ensure the pork is cooked to the perfect temperature.
3. Customize the Potatoes: Feel free to add other herbs like thyme or parsley for variety.
4. Adjust Sauce Consistency: If the sauce is too thin, simmer a little longer to thicken it. Add a splash of cream for extra richness.
5. Presentation: Garnish with extra rosemary or parsley for a restaurant-quality finish.

Storage Tips

1. Refrigeration: Store leftovers in airtight containers in the refrigerator for up to 3 days.
2. Freezing: The pork and sauce freeze well. Wrap the pork tightly in foil and place the sauce in a freezer-safe container. Thaw in the refrigerator overnight and reheat gently.
3. Reheating: Reheat in a covered dish in the oven at 180°C (350°F) or in a skillet over low heat to retain moisture.

Conclusion

This Bacon-Wrapped Pork Fillet with Apple Mustard Sauce and Rosemary Potatoes is more than just a meal; it’s an experience. From the aroma of rosemary and garlic-infused potatoes roasting in the oven to the sight of perfectly seared pork fillet wrapped in golden bacon, every aspect of this dish exudes indulgence and care.

The apple mustard sauce elevates the dish with its tangy, sweet, and savory profile, while the crispy potatoes offer a comforting counterpoint. This recipe is not only a feast for the taste buds but also a celebration of the art of cooking. It’s a timeless dish that connects past traditions with present-day sophistication. Share it with your loved ones, create memories, and revel in the joy of homemade elegance.