Bacon Wrapped Pork Fillet with Dauphinoise Recipe
A succulent pork fillet wrapped in bacon and oven-roasted, served alongside creamy dauphinoise potatoes. This pairing of savory bacon-wrapped pork with a rich potato and onion gratin makes for a simple yet delicious dinner.
Ingredients
pork
- 250 grams pork tenderloin (fillet)
- 3 slices bacon unsmoked
- salt (to taste)
- black pepper (to taste)
Potatoes
- black pepper (to taste)
- 50 grams cheddar cheese
- 175 ml double cream
- 0.5 tbsp olive oil
- 1 whole onions
- 500 grams potatoes
- salt (to taste)
Instructions
- set the oven to 190C 375F or gas mark 5
- peel and thinly slice the potatoes, peel and finely slice the onion(s)
- wrap the pork fillet in the bacon, place the pork fillet on the baking tray, season with salt and pepper, place the pork in the oven, cook for 20 to 25 mins
- grease the oven proof dish with the olive oil, add a layer of potatoes, then a layer of onions, season with salt and pepper, Repeat layers ending with a potato layer
- pour the cream over the potatoes, cover with cling film, place in the microwave, cook for 10 mins
- remove the potatoes from the microwave and pierce the cling film to release the steam them remove the cling film, grate the cheese, sprinkle the cheese over the potatoes, place in the oven, cook for 10 minutes
- remove the pork from the oven, set the pork aside to rest for 5 minutes
- remove the potatoes from the oven, add a portion of potatoes to the serving plate
- slice the pork into 3 cm slices, add the pork slices to the serving plate
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