Roast fillet of pork with vermouth and mushroom sauce

Method

1. Preheat the oven to 200C/gas 6. Divide the bacon in half and lay two lines of bacon slices on a board, slightly overlapping them.

2. Spread each pork fillet with the mustard and season with salt and freshly ground pepper.

3. Lay one fillet along the centre of each column of bacon. Plait the bacon over the fillet, alternating from side to side.

4. Arrange the pork fillets upside down on a grill rack in a roasting tin and roast in the oven for 30-35 minutes, turning over half way through.

5. To make the sauce, heat the olive oil and butter in a saucepan. Add the shallot and fry for 1 minute, lower the heat, cover and cook over low heat for about 10 minutes until tender.

6. Sprinkle in the flour and stir well. Gradually blend in the vermouth and stock, stirring all the time.

7. Bring to the boil over a high heat, add the mushrooms, cover and simmer over low heat for about 5 minutes. Add any juices from the roasting tin.

8. Once the pork is cooked, rest it for 5 minutes, keeping it warm, before carving. Carve and serve with the hot sauce and a handful of sugar snap peas.

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Ingredients

16 rashers of streaky bacon, rindless and thinly cut
2 pork fillets, each 450g
3 tbsp grain mustard
1 pinch salt and fresh ground black pepper

For the sauce

1 tbsp Olive oil
1 knob of Butter
1 small onion or large shallot, finely chopped
1 tbsp Flour
75ml vermouth, or white wine
250ml brown stock
50g chestnut mushrooms, thinly sliced
1 pinch salt and fresh ground black pepper

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