Grilled pork with tomatoes, mozzarella and bacon

Gary Rhodes's recipe combines succulent Wych Pork and Bacon pork with a gorgeous tarragon vinaigrette comprising savoury anchovies and fresh cherry tomatoes
By Gary Rhodes
Grilled pork with tomatoes, mozzarella and bacon
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 3 tbsp olive oil
  • 4 pork, tomato and mozzarella grills
  • 8 rashers streaky bacon, cut into 3

For the vinaigrette

  • 1 bunches tarragon, leaves picked
  • 100 ml extra virgin olive oil
  • 2 tbsp baby gherkins, finely chopped
  • 2 tsp capers
  • 1 lemon, juice only
  • 12 cherry tomatoes, quartered
  • 3 shallots, finely chopped
  • 3 tinned anchovies, finely chopped


1. For the vinaigrette: blend the tarragon and olive oil in a food processor until smooth. Scrape into a bowl and add the gherkins, capers, lemon juice, tomatoes, shallots and anchovies and mix well.

2. For the pork, tomato and mozzarella grills: heat the olive oil in a pan and add the pork grills and fry for 3-4 minutes on both sides, or until browned all over.

3. In a separate pan, dry fry the sliced bacon rashers for 4-5 minutes, or until browned and crisp.

4. To serve, arrange the pork grill in the middle of the plate, top with the crisp bacon and drizzle over the vinaigrette.

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