Tender Pork Fillet with Smoked Bacon and Sautéed Cipollotti
This delicious and elegant pork fillet dish combines the savory richness of smoked bacon, the aromatic essence of rosemary and sage, and the subtle heat of green peppercorns, all enveloping the juicy pork fillets. Paired with sautéed cipollotti (spring onions), this meal offers a sophisticated balance of flavors, perfect for a cozy dinner or an impressive gathering.
Ingredients for 2 Servings
| Ingredient | Quantity |
|---|---|
| Pork fillet | 90g – 360g |
| Butter | 50g |
| White wine | 30g |
| Green peppercorns (whole) | 12 grains |
| Smoked bacon | 4 slices |
| Sage leaves | 8 leaves |
| Rosemary sprigs | 4 sprigs |
| Fine salt | To taste |
| Extra virgin olive oil | 10g |
| Butter (for sauce) | 25g |
| White wine (for sauce) | 15g |
| Extra virgin olive oil (for sauce) | As needed |
| Cipollotti (spring onions) | 4 pieces |
Preparation Steps
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Prepare the Pork Fillet:
- Begin by wrapping each pork fillet with slices of smoked bacon. You want to ensure the fillet is well-covered.
- Place two sage leaves on each fillet, ensuring they stick to the bacon slices.
- Secure everything tightly with kitchen twine. Start by crossing the ends of the twine and tying a double knot to hold it in place. Cut off any excess twine to keep everything neat.
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-
Cook the Cipollotti:
- Clean and slice the cipollotti (spring onions) into quarters.
- In a non-stick frying pan, melt 50g of butter with 10g of extra virgin olive oil.
- Season with a pinch of salt, and sauté the cipollotti over medium heat until they become golden brown and tender.
- Once they are nicely browned, deglaze the pan with 30g of white wine. Allow the wine to evaporate and infuse the cipollotti with flavor.
- Once the wine has evaporated, remove the cipollotti from the heat and set them aside, keeping them warm.
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Cook the Pork Fillet:
- In another non-stick frying pan, heat 25g of butter with a small drizzle of olive oil. Add the rosemary sprigs to infuse the oil and butter with fragrance.
- Carefully place the bacon-wrapped pork fillets in the pan. Sear the fillets, ensuring they are golden and crisp on both sides.
- After the fillets are well-seared, add the green peppercorns and pour in 15g of white wine to deglaze the pan. Allow the wine to reduce and the flavors to come together.
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Finishing Touches:
- Once the pork fillets are cooked through (about 10-12 minutes, depending on thickness), remove them from the pan. Season with a pinch of salt to taste.
- Plate the pork fillets and serve with the sautéed cipollotti on the side.
Serving Suggestions
Serve this tender pork fillet alongside creamy mashed potatoes or a fresh green salad. The rich, savory bacon-wrapped fillet, paired with the fragrant sautéed cipollotti, makes for an unforgettable main course. A glass of crisp white wine would complement the dish beautifully, enhancing the delicate balance of flavors.
This Tender Pork Fillet with Smoked Bacon and Sautéed Cipollotti is a meal that is both sophisticated and comforting, perfect for those who enjoy a touch of elegance in their home-cooked meals. The process is straightforward, with each ingredient playing a role in creating a dish full of rich flavors.
