Bacon-Wrapped Pork Roast and Honey-Mustard Gravy
with Garlic Smashed Potatoes and Roasted Root Veggies
This harvest dinner celebrates all the best flavours of the season: warm root veggies, brined bacon-wrapped pork and roasted garlic smashed potatoes, all covered with a savoury honey-mustard gravy.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Bacon-Wrapped Pork Roast
400 g
Yellow Potato
3 unit
Garlic, cloves
2 unit
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
340 g
Carrot
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
Honey
180 g
Parsnip
7 g
Parsley
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
3 tbsp
Butter*
(Contains Milk)
¼ cup
Milk*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F.Wash and dry all produce. Pat bacon-wrapped pork roast dry with paper towels. Season with pepper.Heat a medium non-stick pan over medium-high heat (large pan for 4 ppl).When hot, add pork roast to the dry pan. Sear, turning occasionally, until bacon is brown on all sides, 5-6 min.Transfer to an unlined baking sheet.Roast in the middle of the oven until cooked through, 24-28 min.**Set aside to rest, 5 min.
Meanwhile, peel, then cut parsnips and carrots into 1/2-inch matchsticks. Peel garlic. (NOTE: Keep whole for roasting!)Add carrots, parsnips, garlic cloves and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the bottom of the oven, stirring halfway through, until tender, 20-22 min.
Meanwhile, cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Roughly chop parsley.
Once boiling, reduce heat to medium-high. Simmer uncovered until potatoes are fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
Meanwhile, heat a small pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter. Swirl the pot to melt.Sprinkle Cream Sauce Spice Blend over pot. Cook, stirring constantly, until fragrant and toasted, 1 min. Add broth concentrates, mustard and honey. Stir to combine. Add 1/3 cup (2/3 cup) water, then whisk to combine. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, stirring often, until slightly thickened, 3-4 min.Season with salt and pepper, to taste.
Meanwhile, roughly mash roasted garlic cloves, 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Stir in half the parsley. Season with salt and pepper, to taste.Sprinkle remaining parsley over veggies, then stir to combine.Slice pork. Whisk any pork resting juices into honey-mustard gravy.Divide potatoes, pork and veggies between plates. Drizzle gravy over top.
