UK BBQ Mag Autumn 2016 - Page 29

Cover the pork with cling film and pound with the flat side of a meat mallet until it's around 1/2 inch thick. Start in the middle and work out. Trim your meat into a uniform shape.

Next, make your bacon weave: lay 8 rashers of bacon vertically side by side. Interlace 8 more rashers horizontally to make a lattice.

Place your pork tenderloin across the middle of your bacon lattice, leaving 2cm of bacon clear top and bottom.

Spoon your stuffing across the middle of the pork. Tightly roll the bacon lattice into a cylinder; use the bacon border to join underneath.

After the potatoes have been cooking for 30 minutes, remove the foil cover and roast for another hour - we like to grate some cheese over the potato dish 30 minutes before the end - use comté or parmesan, most cheddars would also work well.

At the same time, lay the bacon wrapped tenderloin on the grill alongside the potato dish. Cook for 1 hour or until the internal temperature of the pork tenderloin is 60C before resting, wrapped in foil, for at least 10 minutes.

While your pork is roasting, prepare you apples. Chop them into 1cm chunks and throw into a saucepan over medium heat with your sugar and cider. Cover and gently stew until they have completely broken down, around 10 minutes. Take off the heat and leave to cool. If you prefer a smoother texture, you can purée once cooked.

Once everything else is ready, after roughly an hour and a half total cooking time you should have a beautifully crisp topping on the potatoes with cream bubbling out of the base. Remove from the cooker and leave to cool for a couple of minutes before serving.

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