This is one of those meals that looks quite "fancy" but really isn't. We use Pork Fillet quite often as it's so versatile - I often slice it for a stir-fry meal or something like quick sweet and sour or roast it like this - the bacon wrap helps to add flavour and keep the meat tender. Would also be good using plum jam for a nice Autumnal flavour.
Cut 2 pork fillets in half to create 4 smaller fillets. Sprinkle with salt, pepper and chopped fresh rosemary. Lay out 3-4 rashers of streaky bacon, put the pork in the middle, and wrap like a parcel. Repeat for the other 3 pieces of pork. Heat a little oil in a frying pan and lightly brown the pork on all sides. Move to a roasting pan and bake in a 180C oven for 30-40 mins until cooked through.
While the pork is cooking, make the sauce. In a saucepan combine 150ml each of cranberry juice, red wine and water with 5 Tbsps cherry jam/conserve (I like to use the conserve with pieces of fruit in). Bring to a boil, reduce heat and simmer for about 5 mins. Stir in 1 tsp balsamic vinegar and then add 2 tsps cornflour combined with a little cold water to make a paste. Cook, stirring, until slightly thickened.
Slice the pork and serve with creamy mash, vegetables and the sauce.
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