Bacon Roasted Pork with Delicious Mustard Mash

Ingredients (Serves 4):

• 2 pork fillets

• 8 rashers smoked back bacon

• 1 tbs Beerenberg Bavarian Mustard

• 1 tbs freshly chopped thyme leaves

• For the Mash

• 300g mashed potatoes (approx 4 large potatoes)

• Salt and freshly ground black pepper

• Nutmeg

• 1 tbs Beerenberg Bavarian Mustard

Method:

1. Cut a piece of tin foil 23cm x 16cm and lay shiny side down on work surface. Lay the bacon in the middle of the tinfoil, four rashers wide, to form a square and leaving no spaces. Season the pork fillets and spread with Bavarian Mustard and sprinkle with thyme. Place the fillets on the bacon, tucking the fillet tails underneath. Wrap the bacon neatly around the fillets, then wrap the foil around and twist the ends to give a "cracker" package. Roast in a pre-heated oven at 190C for 35 to 40 minutes. Remove from the oven and let rest for 10 minutes.

2. For the mash: bake the potatoes in their jackets and allow to cool for 5 to 10 minutes. Remove the skin and mash the potato in a mixing bowl. Beat in the mustard, butter and seasoning.

3. To serve: Unwrap the foil parcel and carve the pork into four even portions. Spoon a portion of mash onto each plate and place a portion of pork on top.