Hasselback Pork Fillet with Apple, Sage and Bacon
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.