Prepare the pork

Preheat oven to 200°C/180°C fan-forced. Pat pork dry with paper towel. Season with salt and pepper. If not trimmed, tuck the pointy end of the fillet under to form a neat piece.

Heat oil in a large frying pan over medium-high heat. Add pork and brown, turning occasionally, until evenly golden brown. Remove from heat and set aside to cool slightly.

Lay bacon vertically on a clean work surface, slightly overlapping each slice. Place pork onto the bacon at one end. Wrap bacon over the pork to enclose it and form a neat roll. Gently squeeze to secure the bacon and secure with toothpicks along the base. Place pork onto a baking tray lined with baking paper.

Roast and serve

Combine maple syrup and mustard in a small bowl. Season with salt and pepper. Brush bacon with mixture.

Roast, brushing with the pan juices once or twice, for 20-25 minutes for just pink pork (tested with a meat thermometer at 65°C).

Slice pork. Drizzle with the pan juices.

Serve with beans and snow peas.

Tip:

Streaky bacon rashers vary in size. You need bacon strips long enough to wrap and enclose the pork tenderloin.