Smoky Bacon-Wrapped Pork Fillet Medallions with Rosemary and Pear Chutney

Tender pork fillets wrapped in crispy smoked bacon deliver a balance of rich savoury flavour and juicy texture for shared entertaining. Slicing the wrapped fillets into medallions creates an elegant centerpiece for weekend platter dining.

Butcher’s Tip

Wood’s Butchery Pork Fillets are exceptionally lean muscles cut from along the spine, while Wood’s Butchery Bacon provides the necessary surface fat to keep the tenderloin moist during roasting. Always remove the silver skin from the fillet before wrapping. Wrapping the pork tightly in bacon creates a protective seal that renders fat into the meat as it roasts, eliminating the risk of drying out lean pork tenderloin.

Serves: 6 – 8 (as a shared platter)

Prep time: 20 minutes

Cooking time: 25 minutes

Ingredients

Pork

• 2 Wood’s Butchery Pork Fillets (approx. 500g each)

• 8 rashers Wood’s Butchery Bacon

• 1 tablespoon extra virgin olive oil

• 2 sprigs fresh rosemary, leaves finely chopped

• 2 cloves garlic, minced

• Sea salt and freshly cracked black pepper

Rosemary & Pear Chutney

• 2 firm pears, cored and finely diced

• 1 small red onion, finely diced

• 1 tablespoon fresh rosemary, finely chopped

• 2 tablespoons apple cider vinegar

• 1 tablespoon brown sugar

• 1/2 teaspoon mustard seeds

• 50ml water

Method

1. Trim silver skin from the Woods Butchery Pork Fillets using a sharp knife and pat dry with paper towels.

2. Rub minced garlic, chopped rosemary, sea salt, and cracked black pepper evenly over the pork fillets.

3. Lay 4 rashers of Woods Butchery Bacon slightly overlapping on a cutting board, place one fillet on top, and roll tightly to enclose the pork. Repeat with the second fillet.

4. Heat olive oil in a heavy-based pan over medium-high heat.

5. Sear wrapped fillets for 6 – 8 minutes, turning carefully with tongs until the bacon is golden and crisp on all sides.

6. Transfer the pan to an oven preheated to 190°C and roast for 12 – 15 minutes until an instant-read thermometer inserted into the centre reads 63°C.

7. Prepare chutney by combining diced pears, red onion, rosemary, apple cider vinegar, brown sugar, mustard seeds, and water in a small saucepan over medium heat. Simmer for 15 minutes until pears soften and liquid reduces to a glossy consistency.

8. Remove pork fillets from heat and allow to rest on a wooden board for 5 minutes.

9. Slice wrapped pork fillets into 2 cm medallions and arrange on a wooden serving platter alongside warm pear chutney.

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