Ingredients1kg whole pork fillet
250g streaky bacon 1 Tbsp barbeque spice 1 Tbsp butter 1 Tbsp light olive oil 2 tsp Worcester sauce 1 tsp rosemary & olive seasoning 1 tsp finely chopped garlic 1 medium apple For the Gravy (using juices from the pan) 2 Tbsp cake flour (3g carbs per serving) 250ml water a few drops gravy browning salt, to taste |
MethodWrap the bacon slices around the pork fillet to cover it.
Sprinkle with barbeque spice and dab knobs of butter along the top. In a roasting dish, mix together the olive oil, Worcester sauce, seasoning & garlic. Peel, core, quarter & slice the apple and stack in a single row down the middle of the dish. Lay the pork fillet on top of the apple and roast in the oven for 30 min at 200°C. Remove from the oven & turn the fillet over. Pour out most of the juices into a separate saucepan for the gravy. Turn the oven down to 160°C, return the fillet to the oven & roast for a further 35 mins. Remove from the oven & rest for 10 mins. For the Gravy Over a high heat, whisk the flour into the saucepan with the juices & cook for 1 min. While still whisking, slowly add the water & cook until thick. Add gravy browning to colour, salt to taste & place in a gravy boat. Place the fillet & apple on a warm platter. Slice when serving and offer gravy. |
Only a little flour is used to make the gravy but if preferred, use Brown Onion Soup Mix instead.
