Pork Fillet Rolls With Bacon and Prunes

Prepare the Sauce

1. In the same skillet used for searing, combine the chicken stock and white wine (or apple juice).
2. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan for added flavor.
3. Stir in the Dijon mustard and honey. Allow the sauce to simmer and reduce slightly.
4. Add the cornstarch slurry and whisk until the sauce thickens to your desired consistency.

Serve the Pork Fillet Rolls

1. Remove the rolls from the oven and let them rest for 5 minutes to retain their juices.
2. Slice the rolls into medallions, revealing the beautiful swirl of prunes in the center.
3. Drizzle the warm sauce over the medallions and serve immediately.

Serving Suggestions

Pair this dish with:

• Creamy mashed potatoes or buttered rice.
• Roasted vegetables such as carrots, parsnips, or Brussels sprouts.
• A crisp green salad with a tangy vinaigrette.

Tips for Success

1. Choose high-quality bacon: Thinly sliced streaky bacon is best for wrapping and crisping.
2. Soak prunes: If your prunes are slightly dry, soak them in warm water or brandy for 15 minutes to plump them up.
3. Don’t skip the sear: This step ensures the bacon is crisp and flavorful.
4. Check temperature: Use a meat thermometer to avoid overcooking the pork.

Enjoy the delightful blend of flavors in these Pork Fillet Rolls with Bacon and Prunes. They’re sure to become a favorite in your recipe repertoire.