Bacon-wrapped pork with sage and onion recipe

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Preparation Time25 mins
Cooking Time40 mins
Cost RangeNot
Nutrition Per PortionRDA
Calories680 Kcal34%

This classic pork dish is a fast and flavoursome dish for the family- the salty bacon works perfectly with the tangy onion and sage topping.


  • l 15ml (1tbsp) oil
  • l 25g (1oz) butter
  • l 1 onion
  • l 450g (1lb) pork fillet (tenderloin)
  • l Few fresh sage leaves
  • l 10-12 thin rashers rindless streaky bacon
  • l 150ml (1/4pt) white wine
  • l 150ml (1/4pt) chicken or
  • vegetable stock
  • l 5ml (1tsp) smooth
  • French mustard
  • l 350g (12oz) green and white tagliatelle
  • l Fresh chopped sage, to garnish




  1. Heat half the oil and butter in
  2. a frying pan. Finely chop half the onion and fry until softened but not brown. Cool.
  3. With a sharp knife cut along the length of the pork fillet (but not all the way through) and open it out like a book. Place the sage leaves along the length of the fillet and spoon over the fried onions. Season well with salt and freshly ground black pepper and fold the meat to enclose the sage and onions. Stretch the bacon rashers with the back of a knife and wrap them tightly around the pork fillet.
  4. Heat the remaining butter and oil in the frying pan and add the pork fillet. Cook over a medium-high heat for 3-4 mins until browned all over, turning frequently. Thinly slice the rest of the onion, add to the pan and fry for 2-3 mins. Pour the wine and stock around the pork and stir in the mustard.
  5. Bring to the boil then reduce the heat and cover and simmer for 20-25 mins until the pork is tender. Meanwhile, boil the tagliatelle in a large pan of boiling salted water according to the packet instructions. Drain well.
  6. Remove the pork from the pan and set aside. Boil the cooking juices for 5 mins until syrupy. Slice the pork fillet and serve on the tagliatelle with the pan juices spooned over. Garnish with fresh chopped sage.
Top Tip for making Bacon-wrapped pork with sage and onion

Instead of sage and onion, try stuffing the fillet with chopped dried apricots and parsley or crumbled feta cheese and chopped black olives.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.