1. Place the pork fillet into a shallow dish. Brush with melted butter and sprinkle with dried sage and chopped garlic. Pour the roasted garlic alfredo sauce over the meat, cover and refrigerate for four hours or preferably over night. 2. Cut each of the slices of bacon into halves lengthwise. Plait these strips around the pork in a criss-cross pattern. Reserve the marinade for heating and serving with the pork. 3. Cook the bacon wrapped pork fillet on a heated barbecue on a medium heat for approximately 30 minutes or until the pork is cooked through, turning halfway through cooking. 4. Place the remaining marinade into a small saucepan and bring to the boil. Lower the heat, add 1/4 cup of wine and simmer for an extra minute and serve with the sliced pork as a sauce. 5. Notes: The original recipe specified Leggo's Stir Through Sauce - Roasted Tomato & Bacon, but Zaar was unable to recognise this as an ingredient. The closest acceptable ingredient I could find was roasted garlic alfredo sauce. Use whatever equivalent to one of these is available in your region. The pork can be cooked in a conventional oven at 180ºC for 40 minutes or in an outdoor kettle oven following manufacturer's weight for cooking time. ---------------------------------------------------------------------------
Nutrition
Ingredients
