Bacon wrapped pork with parsnip puree & crispy sage
GF
This bacon-wrapped pork fillet is served over silky parsnip purée, finished with nutty brown butter and crisp sage for a dish that feels both comforting and refined. Perfect for winter entertaining, it’s an effortlessly elegant way to serve something warm, generous, and quietly impressive to guests.
Elevate your entertaining with this elegant yet effortless pork dish—simple enough to prepare with ease, but refined enough to feel truly special. It’s perfect for a slow Sunday lunch or a long autumn evening gathered around the table with a glass of wine in hand. Serve it alongside a crisp salad, broasted Brussels sprouts, or golden potatoes to create a beautifully balanced, complete meal.
This recipe celebrates the best of the season, making the most of sweet, earthy parsnips. As the weather cools, they begin to appear more abundantly in stores, becoming both more affordable and naturally sweeter—ideal for creating that silky, comforting purée.
If you’re planning ahead, the parsnip purée can be made 1–2 days in advance and gently reheated when needed. The pork itself is wonderfully quick to cook, whether in the oven or on the barbecue, making this an ideal dish to serve guests without feeling rushed—just a little preparation, and everything comes together effortlessly.
What's in this recipe?
Bacon wrapped pork
Pork fillet
A lean, tender cut that stays juicy and cooks quickly—perfect for wrapping and roasting.Streaky bacon
Rich and fatty, it wraps easily around the pork (with slight overlap) and bastes it as it cooks for incredible flavour.Olive oil
Rubbed over the fillet to help the seasoning adhere evenly.Fennel seeds & black pepper
Lightly toasted and crushed, these add a warm, aromatic depth that pairs beautifully with pork.Salt
Enhances and balances all the flavours.Maple syrup
The secret touch—adds a subtle sweetness that caramelises with the bacon for a rich, glossy finish.
Parsnip puree
Parsnips
Naturally sweet and earthy, they create a smooth, comforting base perfect for winter dishes.
Milk
Used to cook and blend the purée, giving it a soft, creamy consistency.
Butter
Adds richness and a silky, luxurious mouthfeel.
Creme fraiche
Brings gentle tang and extra creaminess to balance the sweetness of the parsnips.
Thyme & garlic
Infused into the milk for a subtle, savoury depth without overpowering the dish.
Salt
Season to bring everything together and enhance the natural sweetness.
Fried sage
Sage
Crisp up beautifully in butter, adding an earthy, aromatic finish.
Butter
Used to fry the sage until crisp while turning nutty and golden—perfect for drizzling over the dish.
Step-by-step photos
Bacon wrapped pork fillet with parsnip puree & crispy sage
GF
This bacon-wrapped pork fillet is served over silky parsnip purée, finished with nutty brown butter and crisp sage for a dish that feels both comforting and refined. Perfect for winter entertaining, it’s an effortlessly elegant way to serve something warm, generous, and quietly impressive to guests.
Ingredients
- 600 g parsnips, peeled and chopped
- 1 cup (250 ml) milk
- 1 garlic clove, crushed
- 2 sprigs thyme
- 40 g butter
- ¼ cup (60 ml) crème fraîche
- ½ tsp sea salt (or to taste)
- 2 pork fillets (pork tenderloins), 450–500 g each
- 8–10 slices streaky bacon
- 2 tsp fennel seeds
- 1 tsp cracked black pepper
- 1 tbsp olive oil (15 ml)
- 1 tsp sea salt
- 60 g butter
- 12–16 fresh sage leaves
Instructions
- Bring a large saucepan of water to the boil. Add the parsnips and simmer for 15–20 minutes, until completely tender.
- In a small saucepan, gently heat the milk with the garlic and thyme. Simmer very lightly for 5 minutes, then remove the thyme.
- Drain the parsnips well. Add to a blender with the infused milk, butter, crème fraîche, and salt. Blend until completely smooth and glossy.
- Toast the fennel seeds and black pepper in a dry pan over medium heat for 1–2 minutes, until fragrant.
- Crush to a coarse texture using a mortar and pestle (or the back of a knife).
- Pat the pork dry and season lightly with salt. Rub the fennel and pepper mixture all over each fillet.
- Lay the bacon slices slightly overlapping on a board. Place the pork on top and roll tightly to enclose.
- Preheat the oven to 200°C (180°C fan). Heat a pan with the olive oil over medium-high heat. Sear the pork until the bacon is golden on all sides.
- Transfer to the oven and roast for 15–20 minutes, or until the internal temperature reaches 63°C. Rest for 10 minutes before slicing.
- Melt the butter over medium heat until bubbling. Add the sage leaves and cook until the butter is golden and nutty and the sage is crisp.
- Pour into a small jug and transfer the sage leaves to paper towel to drain.
- Slice the pork into thick medallions.
- Spoon a generous bed of purée onto large serving plates. Top with pork and drizzle with the brown butter. Finish with crispy sage.
- Optional: extra crack of black pepper and a small pinch of flaky salt.
Notes
Serving suggestion:
- Best enjoyed with a simple green salad or shaved Brussels sprouts (recipe coming!) for contrast.
- Optional: a small drizzle of apple cider reduction or extra brown butter for added depth.
Storage:
- Pork: Store sliced or whole in an airtight container in the fridge for up to 3 days.
- Parsnip purée: Refrigerate for up to 3 days. Reheat gently on stove with a splash of milk to loosen.
- Brown butter + sage: Best made fresh but can be refrigerated and gently rewarmed in microwave or stove.
Nutrition Facts
Calories
578Fat
47 gSat. Fat
22 gCarbs
32 gFiber
8 gNet carbs
24 gSugar
11 gProtein
10 gSodium
1368 mgCholesterol
99 mg