Pork fillet wrapped in dry cure streaky bacon

The way I did this pork fillet is about as fancy as I ever get.  I was very pleased with the results.

First I trimmed all the fat/sinew off a small pork fillet.

I then put a row of overlapping bacon rashers in the baking tin.  Then I shook pepper on that and put a generous smear of Dijon mustard on the bacon.  

Then I plopped the pork on top of the bacon and then wrapped it up trying to interleave the bacon a little and also cover the ends. 

I didn't tie it up with string so was a bit worried it might unravel while cooking.  My idea with the bacon was that it would help to keep the pork moist as well as tasting good.

But as you can see it survived pretty well.

I did a small and simple tomato and chilli salad to serve with the pork.

And finally some crispy roasted potatoes.