Serves 4
- 800g pork fillet (4 pork fillets)
- 2 packets streaky bacon
- 10g fresh sage
- 20ml olive oil
- Pinch of salt
- Grind of pepper
- Chop the sage and add to the olive oil.
- Brush the oil over the fillet and season, then wrap in bacon spiralling from top to bottom.
- Prepare the Cobb with the roasting rack and heat for 5 minutes with the lid on.
- Cook slowly so as not to burn the bacon before the pork is cooked.
- Remove the wrapped fillet, let it rest for 5 minutes and then carve each fillet into about 6 slices.
- 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
- Mix all the vegetables together.
- Mix the parsley, mayonnaise, dressing and sugar.
- Pour over the vegetables and season.