The Bacon-Wrapped Pork Fillet with Spiced Cauliflower is a savory and hearty meal perfect for a family dinner or special occasion. This recipe combines tender pork fillet wrapped in crispy bacon, flavored with thyme and capers, alongside a side of spiced cauliflower sautéed in butter and seasoned with paprika, curry, and parsley. The result is a rich, flavorful dish that balances the juicy meat with the fragrant and mildly spiced vegetables. It’s a great dish for anyone who enjoys robust flavors, and it’s simple enough to prepare at home.

Full Recipe:

Ingredients

For the Pork Fillet:

• Pork fillet: 700-800 g
• Salt: 2 tsp
• Ground black pepper: 1 tsp
• Bacon: 250 g
• Thyme: to taste
• Capers: 2 tbsp
• Olive oil: for drizzling (optional)

For the Spiced Cauliflower:

• Cauliflower: 500 g (about half a medium head)
• Vegetable oil: 2 tbsp
• Butter: 30 g
• Salt: to taste
• Ground black pepper: to taste
• Paprika: ½ tsp
• Curry powder: ½ tsp
• Parsley: fresh, chopped (to taste)

Steps to Make Bacon-Wrapped Pork Fillet with Spiced Cauliflower

Step 1: Prepare the Pork Fillet

1. Season the pork: Begin by seasoning the pork fillet with 2 tsp of salt, 1 tsp of ground black pepper, and thyme to taste. Rub the seasoning evenly over the fillet.
2. Wrap with bacon: Lay out the 250 g of bacon strips on a flat surface. Place the seasoned pork fillet on top of the bacon, then carefully wrap the bacon around the fillet, ensuring that it covers the entire piece of meat. If necessary, use toothpicks to secure the bacon in place.
3. Add capers: Sprinkle 2 tbsp of capers on top of the bacon-wrapped fillet for a burst of tangy flavor.
4. Bake the pork: Place the bacon-wrapped pork fillet on a baking tray. Preheat your oven to 180°C (350°F) and bake for 40 minutes. If you prefer a crispy finish, you can broil the fillet for an additional 5-10 minutes at the end of cooking.
5. Rest the pork: Once the pork is done, remove it from the oven and allow it to rest for 5-10 minutes before slicing. This helps retain the juices.

Step 2: Prepare the Spiced Cauliflower

1. Prepare the cauliflower: While the pork is baking, cut the cauliflower into small florets. You’ll need about 500 g of cauliflower for this recipe.
2. Heat the oil and butter: In a large skillet, heat 2 tbsp of vegetable oil and 30 g of butter over medium heat.
3. Sauté the cauliflower: Add the cauliflower florets to the skillet, stirring them to coat in the butter and oil. Sprinkle with salt and ground black pepper to taste, then add ½ tsp paprika and ½ tsp curry powder. Stir everything well to ensure the cauliflower is evenly coated with the spices.
4. Cook until tender: Sauté the cauliflower for about 3-4 minutes, stirring occasionally, until it becomes slightly tender but still has a bit of crunch.
5. Add parsley: Once the cauliflower is done cooking, remove it from the heat and stir in fresh chopped parsley to add a fresh and aromatic flavor.

Step 3: Serve the Dish

1. Slice the pork fillet: After the pork fillet has rested, slice it into thick, medallion-sized pieces.
2. Plate the cauliflower: Arrange the spiced cauliflower on one side of the plate.
3. Serve the pork: Place the sliced pork fillet next to the cauliflower, allowing the bacon-wrapped edges to show.
4. Garnish and enjoy: Garnish the dish with a little extra parsley if desired, and serve hot.

Nutrition Facts (Per Serving)

Here’s an approximate breakdown of the nutritional values per serving (serving size: 1/4 of the dish):

• Calories: 510 kcal
• Protein: 45 g
• Fat: 35 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Sodium: 1100 mg
• Sugars: 3 g

This dish provides a substantial amount of protein from the pork fillet and bacon, as well as healthy fats from the butter and vegetable oil. The cauliflower adds fiber and key vitamins, while the capers and spices bring additional micronutrients.

Frequently Asked Questions (FAQs)

1. Can I use another type of meat instead of pork fillet?
Yes, you can substitute pork fillet with chicken breast, turkey fillet, or even beef tenderloin. Adjust the cooking time based on the thickness of the meat to ensure it cooks through.

2. What if I don’t have capers?
If you don’t have capers, you can use olives or omit them altogether. The capers add a tangy flavor, but the dish will still be delicious without them.

3. Can I prepare the cauliflower in advance?
Yes, you can cook the cauliflower ahead of time and reheat it just before serving. It’s best reheated in a skillet to maintain its texture, but you can also use a microwave.

4. How do I know when the pork fillet is done?
The internal temperature of the pork should reach 145°F (63°C). You can use a meat thermometer to check the temperature. Allow the pork to rest after cooking to keep it juicy.

Tips for Making the Perfect Bacon-Wrapped Pork Fillet with Spiced Cauliflower

1. Don’t skip the resting period for the pork: After cooking, let the pork rest for at least 5-10 minutes to help the juices redistribute and ensure tender, moist meat.
2. Use thick-cut bacon: For added flavor and a crispy exterior, thick-cut bacon works best in this recipe. It holds up well during cooking and adds richness to the pork.
3. Experiment with spices: If you like a bit more heat, you can add chili flakes or cayenne pepper to the cauliflower. The spices are versatile, so feel free to adjust them according to your taste.
4. Use fresh thyme: Fresh thyme provides a more vibrant flavor than dried thyme. However, if you only have dried thyme, use about half the amount as a substitute.
5. Crispy bacon finish: If you like your bacon extra crispy, broil the pork fillet for the last 5-10 minutes of cooking, keeping a close eye on it to prevent burning.

Storage Tips

• Fridge: Store any leftover pork fillet and cauliflower in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pork and cauliflower in a skillet or microwave until heated through.
• Freezer: You can freeze the pork fillet before or after cooking. If freezing before cooking, wrap the seasoned pork fillet (without bacon) tightly in plastic wrap and store for up to 3 months. Thaw in the fridge overnight before cooking. If freezing cooked pork, wrap it tightly and store for up to 2 months. Reheat in a low oven to avoid drying it out.

Conclusion

This Bacon-Wrapped Pork Fillet with Spiced Cauliflower is a delightful blend of flavors and textures that will elevate your dinner table. The crispy bacon wrapping adds an extra layer of richness to the tender pork, while the spiced cauliflower complements it with a mildly spiced and buttery taste. Whether you’re cooking for a special occasion or just a weeknight dinner, this recipe is sure to impress. Easy to prepare and filled with wholesome ingredients, it’s a recipe that will become a favorite in your kitchen. Enjoy it fresh, and don’t forget to savor the rich flavors and aromas that make this dish stand out!