500g of pork fillet
50ml olive oil
The zest of ½ a lemon + juice for dressing
200g of good quality streaky bacon
2 large ripe peaches, peeled and roughly chopped
2 tbs. of seeded mustard
1 tsp. of red wine vinegar
¼ cup of water
Salt and pepper
1 fennel bulb finely sliced
Preheat oven to 180C.
Briefly marinate the pork in the 20ml olive oil, pinch of salt, a good crack of pepper and the lemon zest.
Seal off the pork in a pan on high heat until golden brown on the outside. Turn and continue cooking for 2 minutes. Let rest for a few minutes.
Wrap pancetta around each piece of pork, with the seam on the base and arrange on a greased oven tray. Roast for 10 to 12 minutes.
Sauté the peaches on a medium heat in 10ml of olive oil until caramelised. Once the peaches start to colour, add your mustard, chopped thyme and cook for one minute. Deglaze with red wine vinegar and water, then purée in a blender with a pinch of salt and pepper.
Take fennel, add lemon juice, a glug of oil, and a pinch of salt. Toss.
Allow the pork to rest, then slice into medallions. Serve with the peach sauce and fennel.