Bacon-Wrapped Pork Tenderloin
with Balsamic-Fig Sauce and Parmesan Potatoes
We're taking your taste buds to Tuscany with this roasted, bacon-wrapped pork tenderloin covered in a luscious sauce of sweet fig jam and balsamic vinegar. Hearty Parmesan potatoes and herby green beans balance out the delicate sweetness perfectly.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
100 g
Bacon Strips
280 g
Sous Vide Potatoes
170 g
Green Beans
14 g
Parsley and Thyme
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
2 tbsp
Fig Spread
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 unit
Chicken Broth Concentrate
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop.Pat potatoes very dry with paper towels. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Sprinkle Parmesan over top. Set aside.
Pat pork dry with paper towels.On a separate cutting board, cut crosswise into 2 equal portions (4 portions for 4 ppl). Season with half the thyme, half the garlic salt and pepper.Wrap 2 bacon strips around each piece of pork. (TIP: Overlapping the strips by 1/2-inch helps keep the bacon secured to the pork!)
Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then bacon-wrapped pork. Pan-fry until golden, rotating often, 3-5 min. Remove from heat, then transfer pork to the other side of the baking sheet with potatoes. Carefully discard bacon fat from the pan. (TIP: Reserve bacon fat for a future recipe!) Carefully wipe the pan clean.Roast in the middle of the oven until potatoes are golden and pork is cooked through, 15-18 min.**
Meanwhile, trim green beans.Reheat the same pan over medium-high. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Season with pepper. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter melts and green beans are tender-crisp, 1 min. Season with remaining garlic salt and pepper.Remove from heat. Transfer green beans to a plate, then cover to keep warm. Carefully wipe the pan clean.
When pork is done, transfer to a cutting board. Cover loosely with foil and let rest for 5 min.Meanwhile, reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining thyme. Cook, stirring often, until butter melts and thyme is fragrant, 30 sec. Sprinkle Cream Sauce Spice Blend over top. Stir to combine. Gradually whisk in 3/4 cup water (1 1/4 cups for 4 ppl), then fig spread, vinegar and broth concentrate. Bring to a simmer. Cook, whisking occasionally, until sauce thickens slightly, 2-4 min. Remove from heat.
Roughly chop parsley. Thickly slice pork, if desired.Stir any pork resting juices into sauce. Season with salt and pepper, to taste, then stir to combine. Divide pork, potatoes and green beans between plates. Spoon sauce over pork, then sprinkle parsley over top.
