Pork Fillet Mignon

Prep time 5 minutes Cook time 25 minutes

Serves 2 people



  • 2 x 150g pork fillets
  • 2 x middle rasher bacon
  • 2 x spinach leaves
  • 2 x harrissa butter rounds
  • 1 x sprig of fresh rosemary
  • tsp garlic and herb salt
  • tsp smokey BBQ seasoning
  • 2-4 skewers/toothpicks for securing bacon


  1. 1.
    Trim both bacon rashers to slightly thicker than the fillets.
  2. 2.
    Wrap bacon around each fillet and secure with skewer/toothpick. The rasher should sit higher than the fillet creating a 'well' on top.
  3. 3.
    Dice bacon trimmings and place on top of the fillets around the outer edge of the well.
  4. 4.
    Season with garlic and herb salt and the smokey BBQ seasoning.
  5. 5.
    Sprinkle rosemary on top.
  6. 6.
    Put one spinach leaf in the centre of each fillet and top with a round on harissa butter.
  7. 7.
    Garnish with a sprig of rosemary.

General Information

Customer Cooking Instructions:

  1. 1. Preheat oven to 200C.

  2. 2. Bake in an oven tray for 25 minutes.

  3. 3. Before serving pour cooking juices over the mignon.