Braaied bacon-wrapped pork fillet

If you want to make it even more gourmet, you can use beef, instead of pork fillet.


1kg Pork fillet whole
500g streaky bacon
1 Tbsp Olive oil
2 Tbsp Mustard (Dijon)
Salt and ground pepper to season


  • Start by removing the silver skin covering on the pork fillet. Then using a flat-edged knife, slide the knife’s sharp point under the silver skin and slowly slide the knife along the fillet. Or, you can request your butcher to remove the skin when you purchase the fillet.
  • Place the pork fillet on a wooden cutting board and gently massage with olive oil.
  • Using a basting brush, spread the mustard over the pork fillet until entirely covered.
  • Next season the pork fillet with a bit of salt and pepper.
  • Now wrap the streaky bacon around the pork fillet. It’s easier to lay the bacon strips on a flat board and place the mustard-covered pork fillet on top. Then wrap the bacon pieces up and over the top of the pork fillet, securing the ends with toothpicks.
  • Next, use a basting brush to baste the bacon-covered pork fillet with a little more olive oil.
  • Now, place the fillet on the braai grid over hot coals to brown for 10 minutes, turn the fillet carefully to avoid the bacon unwrapping.
  • After the first 10 minutes, raise the braai grid to decrease the heat and cook for a further 10-15 minutes. The bacon should be brown and crispy, and the fillet cooked but not dried out.
  • Remove from the braai grid and allow to rest for three to five minutes before serving.

Serving suggestion

Slice into thick chunks and serve on a bed of fresh green salad leaves with roasted potato salad and homemade honey and mustard dressing.

Recipe source: