Pig-on-pig with brocolli and caponata

Wow, this dish inspired me to get blogging again - it just looked so appetising I couldn't resist photographing it. (And now we've found our usb/camera lead, I can actually upload pictures again which makes blogging seem work it.) Fortunately this meal tasted just as good as it looked - a great Sunday night dinner. I wrapped a pork fillet in streaky bacon which had been layered and spread with grainy french mustard and roasted it for about an hour at somewhere around 180/200 degrees centigrade. We served it with tenderstem broccoli and a sort-of caponata (which I rustled up with aubergine, red onion, capers, tomatoes and some herbs). The caponata was delicious the today for lunch with a wholemeal pitta. Yum. I'm so happy I bought another pork fillet which is sitting in our freezer waiting for a suitable occasion, which for us piggies will probably be next weekend...