Hasselback Pork Fillet with Apple, Sage and Bacon
Photography by Aaron McLean.
Traditionally made using potatoes, this recipe takes pork fillets and fills them to bursting with bacon, apple and sage then roasts them until tender and juicy.
Serves: 4
INGREDIENTS
2 pork fillets (about 350 grams each)
8 rashers streaky bacon
2 cloves garlic, crushed
1 Braeburn apple, halved, cored and thinly sliced
handful sage leaves
3 tablespoons olive oil
3 tablespoons white wine
Parmesan for grating
sea salt and ground pepper
2 x 20cm long thin wooden skewers
METHOD
Preheat the oven to 180°C fan bake.
Make 6-8 evenly spaced cuts along each pork fillet, cutting only ¾ of the way through the fillet. Season with salt and pepper.
Chop the bacon finely and combine with the garlic.
Pull each cut apart and insert 2 slices of apple, some bacon and 2 sage leaves. When they are all filled, push a skewer through the pork fillet lengthways to hold everything together.
Place in a lined shallow baking dish and drizzle over the olive oil and the wine.
Top with a generous grating of Parmesan and a grind of pepper.
Roast for about 30 minutes until golden and just cooked through. Rest for 5 minutes then remove the skewers and slice.
Serve with Zucchini Pickle and Potato Salad.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!