Pork Fillet Roll with Rhubarb and Bacon
500 g pork filet
100 g rhubarb
50 g breadcrumbs
1 teaspoon of honey
1 teaspoon of sugar
100 g bacon slices (bacon slice
must be long enough to be rolled
around pork fillet)
salt, pepper, melted butter for
frying
Peal and chop rhubarb, add sugar, mix
and allow to stand for a while. Then drain
the liquid and crush the rhubarb pieces.
Add breadcrumbs and honey to the
rhubarb mixture.
Pat the pork fillet try with a kitchen
towel, if necessary and season with salt
and pepper.
Lightly fry the meat in butter.
Place the bacon slices on working top.
See that there are no gaps in the line.
Cover bacon slices with rhubarb and
breadcrumb mixture and place the
browned pork fillet on top. Now carefully
wrap the bacon around the meat and
then place into a hot pot, seeing that the
ends of slices are left under the meat.
Bake in pre-heated oven at 1850C for
approximately 10-15 minutes. Serve
with a potato pie or roast and port wine
sauce.
