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 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
350 g
Yellow Potato
170 g
Green Beans, trimmed
14 g
Parsley and Thyme
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
2 tbsp
Fig Spread
(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Chicken Broth Concentrate
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
1.5 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
- Cut potatoes into 1-inch pieces.
- Add potatoes and 1 tbsp (2 tbsp) oil to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 10 min. (NOTE: Potatoes will finish roasting in step 3.)
- 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 hot, add 1/2 tbsp (1 tbsp) oil, then bacon-wrapped pork. Pan-fry until golden, rotating often, 3-5 min.
- Remove from heat.
- When potatoes have roasted for 10 min, carefully remove from the oven. Move potatoes close together on one side of the baking sheet, then sprinkle Parmesan over top.
- 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 (1/2 cup) water. Season with pepper. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add 1 tbsp (2 tbsp) butter. 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 (2 tbsp) butter, 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 (1 1/4 cups) water, 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 juices into sauce. Season with salt and pepper, then stir to combine.
- Divide pork, potatoes and green beans between plates.
- Spoon sauce over pork, then sprinkle parsley over top.
