Pork fillet mignon
- 2 x 150g pork fillets
- 2 middle bacon rashers
- 2 spinach leaves
- 2 harissa butter rounds
- 1 sprig fresh rosemary
- 1 tsp garlic and herb salt
- 1 tsp smoky BBQ seasoning
- Trim both bacon rashers to slightly thicker than the fillets.
- Wrap bacon around each fillet and secure with skewer/toothpick. The rasher should sit higher than the fillet, creating a “well” on the top.
- Dice bacon trimmings and place on top of the fillets.
- Season with garlic and herb salt and smoky BBQ seasoning. Sprinkle rosemary on top.
- Put one spinach leaf in the centre of each fillet and top with a round of harissa butter.
- Garnish with a sprig of rosemary.
Pork fillet mignon ingredients
Pork, Bacon (you must include all the ingredients from the label), Harissa Butter Rounds (you must include all the ingredients from the label), Spinach, Garlic and Herb Salt (you must include all the ingredients from the label), BBQ Seasoning (you must include all the ingredients from the label), Rosemary.
Ingredients Listing – Disclaimer
All value added recipes must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
