Pork with Asparagus
A whole pork fillet stuffed with a garlic-parsley-mustard paste, asparagus and mushrooms, wrapped in bacon and slow-roasted with wine.
Ingredients
| 1 kg | pork (about 1 kg pork fillet) | |
| 4 cloves | garlic, finely crushed | |
| 3 tbsp | 45 ml | parsley, finely chopped |
| 1 tbsp | 15 ml | coarse-grained mustard |
| 8-10 pieces | asparagus, cleaned | |
| 5-6 pieces | mushrooms | |
| 10 slices | thin bacon slices | |
| — | salt | |
| to taste | black pepper | |
| 1 cup | 240 ml | red wine |
Instructions
- Using a sharp, long knife make a pocket in the middle of one side of the fillet and widen it with your hands.
- Season the meat evenly with salt and black pepper inside and out. Mix the crushed garlic, parsley and mustard well and spread this paste inside the pocket.
- Trim the tough lower part off the asparagus in advance. Stuff them into the opening together with mushroom slices and close it with kitchen string or toothpicks.
- Place the pork in a suitable greased baking tray. Cover the top tightly with overlapping slices of bacon.
- Pour the wine over the top and cover the tray with foil. Roast the pork with asparagus for 20 minutes at 220 degrees, then at 190 degrees for another 30 minutes.
- Then remove the foil and roast for about another 40 minutes. Serve the finished pork with asparagus cut into portions.