Recipe: Pork Fillets Wrapped in Bacon, Pea Puree and Apple Bake

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When you spend time at Thornybush Collection you become accustomed to a certain level of luxury. Nobody really expects a gourmet dish of these proportions to appear in the South African bush though.

Surprise your friends and family with an unexpected taste of luxury safari dining at your next dinner party.



  • 5 Medium apples
  • 2 Tbs Butter, melted
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Apple cider


Preheat the oven to 180 ° C

Line a baking tray with greaseproof paper

Peel the apples and slice them thinly

Dip the slices in butter and apple cider and toss in the cinnamon

Place the apples on the baking tray and bake until soft - 20-30 minutes



  • 300g Fresh peas
  • ¼ Medium onion
  • 1 Clove garlic


Fry the onion and garlic over medium heat until soft

Add the peas and cover with water

Bring to the boil and simmer for 3 minutes

Drain and process until smooth in a food processor

Season to taste



  • 15cm Pork fillet
  • 6 Bacon slices


Heat oven to 180 ° C

Wrap the bacon slices around the pork

Warm some butter in a skillet and sear the pork until the bacon is browned

Place the fillet in a roasting dish and bake for about 9 minutes

Cut the fillet into medallions

To Serve

Scoop the purèe onto a serving plate, arrange the medallions on top and the apple bake around the sides. Serve with homemade chutney which can be prepared in advance as follows:

Homemade Chutney

This is a copycat recipe for the famous South African brand that is synonymous with chutney.


  • 300g Dried peaches
  • 115g Dried apricots
  • 1.5l Brown wine vinegar
  • 1.25kg White sugar
  • 250g Onions, minced
  • 60g Salt
  • 35g Cayenne pepper
  • 35g Chopped chillies (optional)


Pour vinegar over the fruit until it is covered, about 1litre

Leave to soak overnight

Put the fruit through a mill, reserving the vinegar

Add the fruit, sugar and onions in a pot with the remaining vinegar plus enough vinegar to create the desired consistency

Add the cayenne pepper and chillies and cook for 1 to 2 hours, stirring occasionally

Sterilise your bottles and lids, spoon in the mixture and seal tight once cooled

Enjoy with fine wine and the very best of company.


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Monday, 16 September 2019