Roast pork with figs & blackberry sauce

Blackberry sauce is delicious with pork tenderloin and the bacon and roasted figs take it to the next level

SERVES 4

INGREDIENTS

12 thin slices streaky bacon

1 x 800g pork fillet (tenderloin), trimmed 3 tbsp red pesto

30g baby spinach leaves

3 sprigs of rosemary

3 ripe figs, sliced into wedges

Salt and freshly ground black pepper Rapeseed oil

FOR THE SAUCE

150ml chicken stock 100ml red wine

1 tsp finely chopped rosemary 1 small garlic clove, crushed 2 tbsp honey

120g blackberries

1 tsp balsamic vinegar

1 tbsp arrowroot with 2 tbsp water Fresh rosemary sprigs

METHOD

1

Pre-heat the oven to

200°C / fan 180°C / gas 8.

2

To prepare the llet, place the bacon strips out on a clean board, just overlapping each other. Stretch them as you place them down. Place the trimmed llet across the centre of the bacon strips. Cut along the centre of the llet but not all the way through.

3

Spread the red pesto into the ‘insertion’ and tuck the baby spinach leaves in. Season with salt and freshly ground black pepper. Close the llet and wrap the bacon around it.

4

Brush a roasting tray with oil and place the prepared llet upside down on it.

5

Transfer to the oven and roast for 40 to 45 minutes until the bacon is crisp and the llet cooked.

6

Add the g wedges to the roasting tray during the last 10 minutes of cooking.

7

To make the sauce, place the chicken stock, red wine, rosemary, garlic and honey into a saucepan and bring to the boil, reduce the heat and simmer for 3 minutes.

8

Add the blackberries and cook for a minute. Add the balsamic vinegar. Stir the arrowroot with the water and pour into the sauce, stir well and simmer slowly for about 2 minutes. Set aside until ready to serve.

9

To serve the pork, cut a few slices, place on a board or serving platter and place the gs around, add some blackberries from the sauce and spoon over a little sauce. Garnish with fresh rosemary and serve the rest of the sauce separately.