Anything is improved if you wrap it in bacon!
TIP- Pear fruit paste is available from the gourmet cheese section in major supermarkets. Replace with quince paste, if preferred.
Ingredients
Method
Microwave pear paste in a heatproof bowl on High for 10-20 secs or until softened. Stir in mustard and thyme until combined.
Overlap the edges of bacon slices on a board. Lay pork across the middle of the bacon. Spread the mustard mixture all over the pork. Roll up pork in bacon. Secure with a kitchen string at 3cm intervals.
Heat an oiled, large non-stick frying pan over a medium heat. Add pork. Cook, turning occasionally, for 6-8 mins, until browned all over. Transfer to a roasting pan lined with baking paper. Pour ¾ cup of water into the base of the roasting pan.
Cook in a 190°C preheated oven for 25-30 mins, or until pork is firm to the touch. Spoon over pan juices. Rest in pan, loosely covered with foil, for 5 mins.
To make the Slaw, use a mandoline slicer to thinly shave cabbage, apple and fennel. Place into a bowl of iced water with mint leaves. Set aside for 15 mins. Drain well. Transfer to a large bowl. Add cranberries.
For dressing, whisk oil, vinegar and mustard in a jug. Season with salt and pepper. Add three-quarters of the dressing to the slaw. Toss well.
To serve, cut the string from the pork. Slice thickly. Serve with roast potatoes, slaw and remaining dressing. Garnish with reserved fennel fronds.
