Bacon Wrapped Pork Fillet and Cabbage Salad

cabbage-salad-303x450
Serves 4

  • 800g pork fillet (4 pork fillets)
  • 2 packets streaky bacon
  • 10g fresh sage
  • 20ml olive oil
  • Pinch of salt
  • Grind of pepper

 

  1. Chop the sage and add to the olive oil.
  2. Brush the oil over the fillet and season, then wrap in bacon spiralling from top to bottom.
  3. Prepare the Cobb with the roasting rack and heat for 5 minutes with the lid on.
  4. Cook slowly so as not to burn the bacon before the pork is cooked.
  5. Remove the wrapped fillet, let it rest for 5 minutes and then carve each fillet into about 6 slices.
  6. Serve with cabbage salad.

 

Cabbage Salad:

  • 2 cups shredded cabbage or 1/4 head green/red cabbage or a mixture of both.
  • 1 large shredded carrot
  • 2 stalks chopped spring onion / 1/4 red onion
  • Handful chopped parsley
  • 100ml creamy mayonnaise
  • 50ml prepared salad dressing, oil based
  • Salt and pepper
  • 10ml sugar

 

  1. Mix all the vegetables together.
  2. Mix the parsley, mayonnaise, dressing and sugar.
  3. Pour over the vegetables and season.