Prepare the pork fillet by removing any fat and sinew. Leave the fillet whole and season with pepper (do not add salt as the smoked bacon will add salt to the dish).
Lay the streaky bacon flat out on a board with the edges touching lengthways.
Finely cut the sage leaves and mix with the olive oil. Rub over the entire pork fillet then place the fillet directly onto the bacon slices.
Wrap the bacon around the pork fillet to ensure that the pork is covered, leaving no gaps.
Place on a baking tray and cook in a pre-heated oven at 180CFan for 30 minutes or until the internal temperature reaches 70C. Remove from the oven and leave to rest for 5-10 minutes before slicing up and serving.
This dish is also delicious using thyme leaves in place of the sage. Simply substitute the sage leaves for thyme leaves, taking care to give the thyme a gently grind in a pestle and mortar to release the herb oil.