Belgian Pork Rolls with Chutney, Mint, and Bacon

Name: Belgian Pork Rolls with Chutney, Mint, and Bacon
Yield: Serves 4 as a Main Course
Cuisine: Belgium
Ingredients: 1½ pounds pork tenderloin; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; About ¾ cup mango chutney; 1 bunch fresh mint, rinsed, shaken dry, and stems removed; ½ pound smoky bacon, cut crosswise into 4-inch strips

Preparation info

Serves
4
as a Main Course

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Here’s a dish of stunning simplicity, requiring few ingredients to achieve flavor that roars off the plate. The recipe comes from Belgium’s haute grill restaurant, Elckerlijc in Maldegem (more about the restaurant and its owner here). The contrast of sweet and salty—chutney and bacon—is simultaneously universal and utterly unique.

Ingredients

1½ pounds pork tenderloin
Coarse salt (kosher or sea) and freshly ground black pepper
About

Europe
Belgium
Main course
Gluten-free

Method

Advance Preparation

None

Thinly slice the pork tenderloin crosswise sharply on the diagonal into pieces that are about 3 inches long, 2 inches wide, and ⅛-inch thick (see Note). The meat will be easier to slice if it is partially frozen first. Generously season each slice of pork with salt and pepper on both sides