Bacon Wrapped Pork Fillets – Ina Paarman

Ina Paarman's Bacon Wrapped Pork Fillets

Ina Paarman’s Bacon Wrapped Pork Fillets

Ina Paarman, in my view, is a National Living Treasure.  I have known her for 35 years and she is as unchanged now as she was then. A lovely talented unique  woman.  Her products are found on supermarket shelves around the world. She has lifted the load of the cook by offering a wide range of products to make time taken in the kitchen shorter.

Serves 6-8 as part of a buffet

For a summer buffet, cook the day before, refrigerate and serve sliced on a platter.

2 pork fillets (between 250 g and 300 g each)
2 t (10 ml) Ina Paarman’s Meat Spice
1 t (5 ml) Ina Paarman’s Garlic Pepper Seasoning
2-3 T (30-45 ml) olive oil
½ pack Ina Paarman’s Sun-dried Tomato Quarters, drained
1 wheel of feta cheese, cut into thin slices
250 g rindless streaky bacon
rocket leaves to garnish

Preheat the oven to 180ºC. Slit the fillets almost through, lengthways and ‘butterfly’ them open. Season the insides with a combination of the two seasonings and drizzle with a little olive oil. Place sun-dried tomatoes on the cut side of the biggest of the two fillets. Arrange thinly sliced feta on top of the tomatoes. Place the smaller fillet, cut side down, matching the thin end of bottom fillet with the thick end of the top one.

On a rectangle of greaseproof paper, arrange the bacon slices overlapping so that the fatty side is against the paper.

Lay the fillet parcel on top of the bacon. Stretch bacon around the roll and secure with strong toothpicks or bamboo skewers. Turn best side up and lay it in a long, narrow ovenproof dish. Bake for 45 minutes.

Leave to cool – overnight is best. Slice into 1 cm thick slices and arrange on a platter. Garnish with rocket leaves. Also delicious served warm with mashed potatoes and green vegetables.

Michael’s wine recommendation – CLICK HERE

Delaire Graff Sauvignon Blanc 2014

Delaire Graff Sauvignon Blanc 2014

Ina Paarman

Ina Paarman

Inspired by her grandmother’s cooking, Ina decided to study as a home economics teacher. She worked in London and travelled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina’s Kitchen, a cookery school, in a converted garage at her home in Constantia.

She became food editor for Femina magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman.

Paarman Foods, the manufacturing arm of the business, was born when Ina’s son, Graham, joined the business. Soon the fledging business managed to secure a foothold in the major supermarkets and in the catering industry. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Graham and Ina Paarman, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.

Click here for Ina’s Website and do subscribe to her monthly newsletter

January 23rd, 2015|Categories: Recipes|Tags: , , |