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.
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
Instructions
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.
