We were given a jar of Bacon Jam with brandy as a gift when we visited Lush Bistro and Bakery at Vrede and Lust wine farm near Franschhoek and Lynne wanted to use it in a dish. This is remarkably easy, but first source your Bacon Jam. Other people do make this interesting condiment. It’s a rendering down of finely chopped crisp bacon, bacon fat, a kick of brandy and some slight sticky sweetness. Marvellous on eggs, or sandwiches or used as a relish with food.
Pork Fillet stuffed with Bacon Jam
1 fresh pork fillet, approx 200g - 1 jar of bacon Jam - 2 t canola or olive oil - 5 large cloves - salt and pepper
Using a sharp knife, remove any fat or silver skin from the surface of the fillet. Cut a small pocket in the fillet, but leave the ends closed. Season it inside and out. Put a generous amount of Bacon jam inside the pocket and seal up the loin with a skewer. Briefly brown the outside of the fillet in some oil or butter in a small pan. Cool slightly, then rub some more Bacon Jam on the outside and stick the five cloves into the top of the loin. Put the pan with the fillet in the oven for 10 minutes to roast; remove, cover with foil and rest for another 10 minutes. Remove the cloves and the skewer, slice thickly and serve. This goes well with baked potatoes, or try sweet potato, celeriac or butternut mash. Add lots of steamed vegetables and you have a very quick and easy meal with lots of flavour. You could add a simple meaty or wine gravy made from the pan juices and a spoonful or 2 more of the jam. Serves two.
© John & Lynne Ford, Adamastor & Bacchus 2015
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