BBQd Bacon-Wrapped Pork Fillet
photo by Zurie
- Ready In:
- Place the pork fillet into a shallow dish. Brush with melted butter and sprinkle with dried sage and chopped garlic. Pour the roasted garlic alfredo sauce over the meat, cover and refrigerate for four hours or preferably over night.
- Cut each of the slices of bacon into halves lengthwise. Plait these strips around the pork in a criss-cross pattern. Reserve the marinade for heating and serving with the pork.
- Cook the bacon wrapped pork fillet on a heated barbecue on a medium heat for approximately 30 minutes or until the pork is cooked through, turning halfway through cooking.
- Place the remaining marinade into a small saucepan and bring to the boil. Lower the heat, add 1/4 cup of wine and simmer for an extra minute and serve with the sliced pork as a sauce.
- Notes: The original recipe specified Leggo's Stir Through Sauce - Roasted Tomato & Bacon, but Zaar was unable to recognise this as an ingredient. The closest acceptable ingredient I could find was roasted garlic alfredo sauce. Use whatever equivalent to one of these is available in your region. The pork can be cooked in a conventional oven at 180ºC for 40 minutes or in an outdoor kettle oven following manufacturer's weight for cooking time.
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What a quick and easy pork fillet recipe! My fillet was the usual fairly thin pork fillet. Like most other reviewers I could not find the sauce specified in the original recipe, but scoured the -- looks like hundreds! -- sauce bottles in my supermarket, and eventually bought "A1 Supreme Garlic Sauce". It was a bit too strong in the sauce, so I thinned it considerably with white wine, and that tasted just great. I also used more bacon, as I was worried about drying out the meat. As winter does not seem to want to leave us this year in South Africa, I roasted the meat in the oven -- nothing would persuade DH to start any kind of grill fire! (It's very damp and chilly after yet another night of rain!) Apart from the veggies I made chips and a salad with it. (Okay, that should be french fries for the US cooks, LOL!) Thanks for the easy recipe! I think it would be nice with any good bottled sauce.
This is one of the best pork recipes I've tried in a long time. I admit I used twice as much bacon ;), but it really kept the meat moist and the flavor was outstanding. I used Bacon and Tomato Sauce Recipe #120291 for the marinade, since we can't get the Leggo sauce here. It was great as a marinade but we didn't like it so much served ON the pork. The sauce is worth making though, (if you can't get the Leggo sauce) because I feel that the marinating had much to do the flavor and tenderness of the pork. My 11 daughter who normally hates pork (but loves bacon) really gobbled this up. Thanks for sharing this recipe...I was looking for a new way to prepare pork and I found it! Note: if you do make your own tomato bacon sauce, I would suggest using crushed tomatoes, instead of chopped tomatoes like I did; it seemed too chunky for this recipe. P.S. I made this in the oven, not the grill.
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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!