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Bacon Wrapped Pork Fillet OR Chicken with Braised Red Cabbage, Roast Potato & Broccoli
Nato Zondagh

Bacon Wrapped Pork Fillet OR Chicken with Braised Red Cabbage, Roast Potato & Broccoli

5 from 1 vote
This versatile recipe can be made as Bacon Wrapped Pork Fillet or Bacon Wrapped Chicken with colorful vegetables to brighten up your plate.
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Course: Lunch, Main Course
Ingredients Method

Ingredients
  

For the Marinade
  • 10 g Garlic Chopped
  • 10 g Thyme Chopped
  • 15 ml Olive Oil
  • 10 g Wholegrain Mustard
  • 2 g Fine Salt
  • 200 g Pork Fillet
  • 200 g Chicken Breast
  • 50 g Streaky Bacon
For the Mustard Sauce
  • 10 g White Onion Finely chopped
  • 2 g Garlic Chopped
  • 10 g Dijon Mustard
  • 30 ml White Wine
  • 30 ml Cream
  • 1 g Thyme
For the Braised Red Cabbage
  • 90 g Red Cabbage Shredded
  • 30 g Red Onion Thinly sliced
  • 10 g Brown Sugar
  • 10 ml Balsamic Vinegar
  • 20 ml Red Wine
  • 10 g Butter
  • 1 g Cinnamon Sticks
  • 1 g Star Anise
For the Roasted Potato
  • 200 g Baby Potato
  • 1 g Fine Salt
  • 1 ml Olive Oil
  • 5 g Rosemary
For the Broccoli
  • 80 g Broccoli
  • 1 g Fine Salt
  • 1 g Coarse Pepper

Method
 

For the Marinade
  1. Place garlic, herbs, olive oil, mustard & seasoning in a blender. Blitz until smooth.
  2. Place pork or chicken in a vacuum bag, add marinade & rub to coat the meat. Seal & marinade for a 2-6 hours.
  3. After marinating, remove from the vac bag. Scrape off excess marinade.
  4. Wrap fillets in bacon strips, drizzle with oil & bake until crips & cooked through.
For the Braised Red Cabbage
  1. Place cabbage, onion, sugar, balsamic vinegar, red wine, butter & spices in a large pot.
  2. Bring the mixture to a simmer, cover with a lid, lower heat & cook for 1 1/2 hours, stirring often.
  3. Remove the lid & continue cooking for 30 minutes until tender.
For the Roasted Potato
  1. Place the baby potatoes in a baking tray. Drizzle olive oil, sprinkle with seasoning & rosemary. Toss to coat.
  2. Roast at 180'C until golden & crisp.
For the Broccoli
  1. Blanch the broccoli in salted boiling water until cooked (with a crunch).
  2. Season.