Ingredient:
2 pork fillets (tenderloins), about 375 g (12 oz) each, trimmed
2 tbsp Dijon mustard
Salt and black pepper
375 g (12 oz) streaky bacon rashers, rinds removed
Vermouth sauce:
30 g (1 oz) butter
1 tbsp olive oil
1 shallot, finely chopped
1 tbsp plain flour
200 ml (7 fl oz) chicken stock
900 ml (3 fl oz) dry vermouth
125 g (4 oz) button or chestnut mushrooms, sliced
Method:
Spread the pork fillets with the mustard and season with salt and pepper. Stretch the bacon rashers with the back of a knife and wrap around the fillets.
Place the fillets in a roasting tin and cook in a preheated oven at 220℃ (200℃ fan, Gas 7) turning the fillets halfway through cooking, for 30-35 minutes until the juices from the pork run clear and the bacon is crisp and golden.
Meanwhile, make the sauce: melt the butter with the oil in a small pan. When the butter is foaming, add the shallot, and cook gently until softened.
Add the flour and cook, stirring, for 1 minute. Gradually blend in the stock and vermouth. Bring to a boil, add the mushrooms, and simmer for 15 minutes.
Transfer the pork to a warmed platter. Spoon off the fat from the roasting tin and strain the juice into the sauce. Heat through and taste for seasoning. Serve with the pork.
2 pork fillets (tenderloins), about 375 g (12 oz) each, trimmed
2 tbsp Dijon mustard
Salt and black pepper
375 g (12 oz) streaky bacon rashers, rinds removed
Vermouth sauce:
30 g (1 oz) butter
1 tbsp olive oil
1 shallot, finely chopped
1 tbsp plain flour
200 ml (7 fl oz) chicken stock
900 ml (3 fl oz) dry vermouth
125 g (4 oz) button or chestnut mushrooms, sliced
Method:
Spread the pork fillets with the mustard and season with salt and pepper. Stretch the bacon rashers with the back of a knife and wrap around the fillets.
Place the fillets in a roasting tin and cook in a preheated oven at 220℃ (200℃ fan, Gas 7) turning the fillets halfway through cooking, for 30-35 minutes until the juices from the pork run clear and the bacon is crisp and golden.
Meanwhile, make the sauce: melt the butter with the oil in a small pan. When the butter is foaming, add the shallot, and cook gently until softened.
Add the flour and cook, stirring, for 1 minute. Gradually blend in the stock and vermouth. Bring to a boil, add the mushrooms, and simmer for 15 minutes.
Transfer the pork to a warmed platter. Spoon off the fat from the roasting tin and strain the juice into the sauce. Heat through and taste for seasoning. Serve with the pork.
