A proper showpiece but very manageable. Prep everything first, keep it tight when rolling, and don't overcook the pork — that's the key.
Ingredients
(Serves 4)
Pork
- 1 large pork fillet (approx. 600–700g)
- 8 asparagus spears
- 10 streaky smoked bacon rashers
- Salt & cracked black pepper
Champ
Mash & spring onions chopped in
Lemon & Mustard Cream Sauce
- 1 small shallot, finely diced
- 1 tsp Dijon mustard
- Chopped chives
- 100ml white wine (optional but ideal)
- 200ml cream
- Zest & juice of one lemon
- 1 x tsp of cornflour
- Salt & pepper
Roasted Carrots
- 8 carrots, peeled and halved lengthways
- 1 tbsp olive oil
- Salt & pepper
- Small drizzle honey (optional)
Method
Prep First
- Preheat oven to 190°C fan
- Trim asparagus.
- Peel carrots and place on a tray ready to roast.
Roast the Carrots
- Toss carrots with olive oil, salt and pepper.
- Roast for 25–30 minutes until tender and caramelised.
- Add a light drizzle of honey for the final 5 minutes if you want extra sweetness.
Prepare the Pork
- Butterfly
Slice the pork fillet lengthways (not all the way through) and open it like a book. - Flatten slightly
Place between cling film and gently bash to even thickness - don't overdo it. - Fill
Lay asparagus across the centre. - Roll tightly
Roll back into shape. - Wrap in bacon
Lay bacon slightly overlapping on cling film.
Place pork at one end and roll tightly.
Twist ends of cling film to create a tight sausage shape.
Chill 15–20 minutes if you have time this helps it hold shape.
Sear & Roast
- Remove cling film.
- Heat olive oil in an ovenproof pan.
- Sear pork on all sides until bacon is golden (4–5 minutes).
- Transfer to oven and roast for 18–22 minutes (internal temp 63–65°C).
- Rest loosely covered for 10 minutes before carving
Lemon & Mustard Cream Sauce
- In the pork pan (after removing pork), soften shallot for 2 minutes.
- Deglaze with white wine, reduce by half.
- Stir in mustard and cream.
- Simmer gently until slightly thickened (3–4 minutes).
- Add lemon zest and a squeeze of juice.
- Season to taste and add in chopped herbs
