Bacon-Wrapped Pork Tenderloin
with Maple Mash and Mustard Green Beans
Pork tenderloins are wrapped in salty, smoky bacon and pan-fried to create the juiciest pork chop you'll ever eat! Maple mashed sweet potatoes and mustard green beans round out this dreamy meal.
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
340 g
Pork Tenderloin
100 g
Bacon Strips
170 g
Green Beans
2 unit
Sweet Potato
2 tbsp
Maple Syrup
1 tbsp
Whole Grain Mustard
(Contains Mustard)
56 g
Onion, chopped
1 unit
Chicken Broth Concentrate
7 g
Thyme
3 unit
Garlic, cloves
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
2 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel garlic, then toss with 1/2 tbsp (1 tbsp) oil on a small sheet of foil. Wrap tightly to close. Add wrapped garlic to a parchment-lined baking sheet. Strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop.Pat pork dry with paper towels. Season with salt, pepper and half the thyme. Wrap bacon strips around each tenderloin. (TIP: Overlapping strips by 1 inch helps keep bacon on pork tenderloin!)
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then bacon-wrapped pork. Sear, turning occasionally, until bacon is golden-brown, 4-5 min. Transfer to the baking sheet with wrapped garlic.Roast in the middle of the oven until cooked through, 16-20 min.**
Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
Meanwhile, reheat the same pan (from step 2) over medium. When the pan is hot, add onions, stirring until softened, 1-2 min. Add flour. Cook, stirring to combine, 1 min. Add 1 cup (2 cups) water and broth concentrate. Cook, stirring to combine, 1 min. Add remaining thyme and bring to a simmer. Cook, stirring often, until gravy thickens, 2-5 min. When garlic is done, remove foil and transfer to a large bowl. Add mustard and 1/2 tbsp (1 tbsp) oil. Whisk until garlic is smooth.
When sweet potatoes are almost done, add green beans to same pot without stirring. Cook until tender, 2-5 min. Using tongs, transfer green beans to garlic-mustard oil. Season with salt and pepper, then toss coat. Drain sweet potatoes and return to the same pot, off heat. Mash in maple syrup, 2 tbsp (1/4 cup) milk and 2 tbsp (1/4 cup) butter until smooth. Season mash with salt and pepper.
Stir any juices from the baking sheet into gravy. Thinly slice bacon-wrapped pork. Divide maple mash, pork and mustard green beans between plates. Spoon gravy over pork.
