This classic pork dish is a fast and flavoursome dish for the family- the salty bacon works perfectly with the tangy onion and sage topping.
- l 15ml (1tbsp) oil
- l 25g (1oz) butter
- l 1 onion
- l 450g (1lb) pork fillet (tenderloin)
- l Few fresh sage leaves
- l 10-12 thin rashers rindless streaky bacon
- l 150ml (1/4pt) white wine
- l 150ml (1/4pt) chicken or
- vegetable stock
- l 5ml (1tsp) smooth
- French mustard
- l 350g (12oz) green and white tagliatelle
- l Fresh chopped sage, to garnish
Heat half the oil and butter in
a frying pan. Finely chop half the onion and fry until softened but not brown. Cool.
With a sharp knife cut along the length of the pork fillet (but not all the way through) and open it out like a book. Place the sage leaves along the length of the fillet and spoon over the fried onions. Season well with salt and freshly ground black pepper and fold the meat to enclose the sage and onions. Stretch the bacon rashers with the back of a knife and wrap them tightly around the pork fillet.
Heat the remaining butter and oil in the frying pan and add the pork fillet. Cook over a medium-high heat for 3-4 mins until browned all over, turning frequently. Thinly slice the rest of the onion, add to the pan and fry for 2-3 mins. Pour the wine and stock around the pork and stir in the mustard.
Bring to the boil then reduce the heat and cover and simmer for 20-25 mins until the pork is tender. Meanwhile, boil the tagliatelle in a large pan of boiling salted water according to the packet instructions. Drain well.
Remove the pork from the pan and set aside. Boil the cooking juices for 5 mins until syrupy. Slice the pork fillet and serve on the tagliatelle with the pan juices spooned over. Garnish with fresh chopped sage.
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Instead of sage and onion, try stuffing the fillet with chopped dried apricots and parsley or crumbled feta cheese and chopped black olives.