- 4 smoked bacon rashers
- 1 irish pork fillet
- vegetable oil
- 4 carrots (peeled and sliced ½cm rounds)
- 100 ml cold water
- 1 tbs brown sugar
- 50 g butter
- 1 tblsp honey
- 2 sachets coriander and lemon couscous
- 1 tblsp lemon zest
- Line up the rashers on a board, rind side down to ensure the rind goes crispy in the heat of the oven.
- Trim and season the pork with a little salt and a lot of black pepper. Roll the pork in bacon, tucking it in at the ends, if necessary. Rub with a little oil and place on a roasting tray.
- Meanwhile put the carrots, cold water, sugar, butter and a pinch of salt in a saucepan and bring to the boil.
- Cover and turn the heat down low, cook for 10 minutes. Remove the lid and continue to cook until all the water has slowly evaporated and you are just left with the buttery liquid, this will take about 10 minutes.
- Roast the pork at 220°C for 15 minutes.
- Drizzle with honey and return to the oven for 5 minutes. Rest the meat for 5 minutes before carving.
- Cook the couscous according to the pack instructions.
- Add 1 tsp chopped lemon zest to the couscous and serve with the pork and a buttery pile of carrots.
Created by Garth McColgan for Aldi.