Introduction
This pork fillet roll wrapped in savory bacon and filled with prunes delivers a rich combination of sweet and smoky flavors. Brushed with a flavorful glaze of mustard, soy sauce, and sweet chili sauce, then roasted to perfection, it’s a dish that feels gourmet—yet is surprisingly easy to make at home. A perfect centerpiece for guests or a cozy weekend meal.
Ingredients
1 pork fillet (approx. 800g / 1.75 lb)
150g (0.3 lb) dried bacon or smoked streaky bacon
3–4 prunes
1 sprig rosemary (fresh)
1 tsp whole grain mustard
1 tbsp sweet chili sauce
3 tsp soy sauce
Salt and pepper, to taste
Wooden skewers or kitchen twine
How to Make
Prepare the Pork Fillet:
Slice the pork fillet lengthwise, butterfly-style, without cutting all the way through. Open it like a book and gently flatten with a meat mallet.
Season both sides lightly with salt and pepper.
Add the Filling:
Place prunes and a few rosemary leaves in a line down the center of the pork.
Carefully roll the pork fillet around the filling and wrap the entire roll with slices of bacon, covering it fully.
Secure the Roll:
Use wooden skewers or kitchen twine to keep the bacon and pork securely rolled.
Make the Glaze:
In a small bowl, mix whole grain mustard, sweet chili sauce, and soy sauce.
Glaze and Bake:
Preheat oven to 375°F (190°C).
Place the roll on a baking sheet or oven-safe dish lined with parchment paper or foil.
Brush the roll generously with the glaze mixture.
Bake for 35–45 minutes, or until the internal temperature reaches at least 145°F (63°C) and the bacon is crispy.
Rest and Slice:
Let the roll rest for 5–10 minutes before slicing. Remove skewers or twine, then cut into thick rounds.
Serving and Storage Tips
Serving: Serve with roasted potatoes, seasonal vegetables, or a fresh salad. A drizzle of the pan juices adds extra flavor.
Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Freezing: You can freeze the cooked and cooled roll in slices for up to 2 months. Thaw in the fridge overnight before reheating.
Variations
With Cheese: Add a layer of cream cheese or goat cheese inside the roll for added richness.
Fruit Swap: Use dried apricots or figs instead of prunes for a different kind of sweetness.
Spicy Kick: Add a pinch of crushed red pepper flakes to the glaze for extra heat.
FAQ
Q: Can I make this ahead of time?
A: Yes! You can assemble the pork roll up to a day ahead. Wrap tightly and store in the fridge until ready to bake.
Q: What can I use instead of pork fillet?
A: Pork loin or boneless chicken breasts (pounded flat) can also be used, but adjust cooking time accordingly.
Q: Do I need to soak the prunes first?
A: Not necessary unless they’re very dry. If desired, soak in warm water for 10 minutes to plump them up.
