Pork wrapped in bacon with red wine onions

I’ve always loved cooking, but since Celebrity Masterchef I’ve really been pushing myself to make awesome dishes. Since I have the free time, I’ve been creating interesting recipes. Here is a recipe for pork fillet which Steven described as “the best pork I’ve had, even better than The Tower.”

Ingredients (for 2 people)

  • 300g pork fillet
  • 3 rashers smoked back bacon
  • 1 large onion – chopped into chunks
  • 300ml red wine
  • quarter of a pork stock cube
  • fresh sage leaves


Cut the fat off the pork and wrap the pork in the bacon, making sure the ends are covered. Put this in the oven at 180Deg C (fan) in a dish covered in foil. Fry the onions and pork fat in butter, and then pour in the wine and stock cube. Let the wine boil off completely, stir now and then. Take out the fat once the wine is nearly done.

The pork takes a while, check it at 15mins, and turn it over so the bacon is evenly done. To check, cut all the way through; the pink on the outside is misleading as the bacon transfers some of its brighter colour. You want it nicely pink in the middle. It probably takes about 30mins in total, but best to keep checking. Pour the juices into the onions once done.

Serve the pork with the onions on top with a couple of sage leaves. I recommend serving with Gratin Dauphinoise and green beans (do not overcook!). The cheesy potatoes go really well with the salty bacon and the soft pork goes well with slightly crunchy beans.

I tried this with pancetta before, but I think the bacon holds the juices of the pork better and makes it much softer. The flavours really come out more with the bacon too.

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