Ingredients (serves 2)
1 pork fillet (approx. 550g)
200g streaky bacon
6 sage leaves
Extra –virgin olive oil
Sea salt and cracked pepper
150g baby brussel sprouts, trim, halve
Potato & Celeriac Puree
200g celeriac, peeled, chopped
1 potato, peeled, chopped
¼ cup shallots, white part only, sliced
20g butter
200ml milk
¼ cup (60ml) cream
Orange Maple Glaze
100ml red wine
1 cup orange juice
¼ cup maple syrup
1 cup chicken stock
Sprig thyme
Method
- For the potato and celeriac puree: In a saucepan place celeriac, potato, milk, shallots and salt and simmer over low heat and cook until tender. Place in a food processor and puree until smooth, gradually adding cream and butter until the puree has reached desired consistency, strain and season to taste. Set aside and reheat just before serving.
- For Orange Maple Glaze: Combine all ingredients in a saucepan, bring to the boil and simmer for 15 minutes or until reduced to a thick syrup. Skim off any impurities of the surface, and strain through a fine sieve and set aside.
- Preheat the oven to 200°C (400°F). For Brussel Sprouts: Using three brussel sprouts peel six leaves and place into boiling water and blanch until just soft but a little crunchy, about 1 minute. Remove and transfer to iced water and set aside for garnish. Toss remaining brussel sprouts in olive oil and season with salt and pepper. Place on a baking tray and roast for 10-15 minutes or until just tender and golden turning once during the cooking time.
- Remove sinew and trim the fat from the pork fillet, season with salt and pepper. Lay the streaky bacon on a board overlapping slightly, place the sage leaves crosswise on top, place the pork fillet on top of the sage across the middle of the bacon “sheet”. Wrap the bacon around the fillet to enclose it, then transfer the wrapped fillet, seam side down onto a roasting pan. Brush with olive oil and place the tray in the middle of the oven and roast for about 20-25 minutes or cooked through, (pending the size of the pork fillet). Remove from the oven, spoon some of the roasting juices into the orange maple glaze. Rest the pork fillet for five minutes before slicing into 4cm slices. Reheat the orange maple glaze, bring to boil and season to taste, ready to serve.
To Serve
Warm two serving plates and spoon a small amount of orange maple glaze in the middle of each plate and arrange three slices of pork on top. Pipe a small amount of puree into the centre and place brussel sprouts on top and pipe three more dots of puree around the pork slices. Drizzle glaze around the plate and garnish with three brussel sprout leaves on each plate and serve.
Chef's Notes
Source a thick piece of pork fillet that doesn’t have the tail end. A pork fillet is at its best when it’s cooked slightly “pink” in the centre: use as a reference only.
