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Roasted pork filet wrapped in bacon with mashed garlic purée

Pork, Vegetables and Fruits

Delightful pork-bacon recipe with a smooth and soft mashed garlic purée


Recipe for 4

Roasted pork

4 Unit(s)
Filet mignon of pork
6 Slice(s)
3 Clove(s)
4 Sprig(s)

Mashed garlic purée

4 Unit(s)
Yukon gold potatoes
1 Head(s)
200 Ml
25 Gr
  • Salt and pepper
  • Vegetable oil

Preparation time: 45.00 min

Preheat your Oven at 400.00 °F

  • Mise-en-place

    Peel the garlic and cut the bacon into slices.

    Same goes for the potatoes and cut them into quarters.

  • Roasted pork

    Stab the pork filet with a couple of pieces of garlic and then roll it all up into the bacons slices.

    Into a pan with vegetable oil, on medium high heat, colour every side until golden brown.

    Add the thyme, salt & pepper and then throw it in the oven.

    Whether you do it by time, which is 20-25mins by pound of raw meat, at 400F, or do it with a thermometer while making sure to reach 80C or 176F at the very core.

    Let it rest, 10-15mins before cutting it.

  • Mashed garlic purée

    Cut the garlic in 2 and colour it until golden brown into a pan covered with olive oil. Cover the potato quarters with cold water and cook it for 20mins or so at medium-high heat, sieve it and let them rest a little. While still hot pass it through the presse-purée. Reserve. In the meantime, when the milk is hot, add in the garlic and mix it up with a hand blender. Then add the butter. Mix the 2 altogether, add salt & pepper.

Make sure the bacon is well coloured, it will make everything taste up a notch!

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