Herby Bacon-Wrapped Pork Roast
with Dilly Cucumber Salad, Corn and Cheesy Biscuits
This is one special summer supper! Each bite of rich, roasted, bacon-wrapped pork goes perfectly with flaky and fluffy cheddar biscuits! P.S.: They also make a great sandwich for leftovers the next day.
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
2 unit
Corn on the Cob
1.5 cup
All-Purpose Flour
(Contains Wheat)
198 g
Mini Cucumber
50 g
Shallot
14 g
Parsley and Thyme
7 g
Dill
1 tbsp
White Wine Vinegar
(Contains Sulphites)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
6 tbsp
Sour Cream
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tbsp
Baking Powder
Not included in your delivery
3 tbsp
Milk*
(Contains Milk)
1 tbsp
Sugar*
3 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, remove 3 tbsp (6 tbsp) butter from the fridge and set aside to come up to room temperature.Preheat the oven to 450˚F.Wash and dry all produce. Thinly slice cucumbers into rounds. Combine cucumbers and 1/4 tsp (1/2 tsp) salt in a medium bowl.Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.Combine half the thyme, 2 tsp (4 tsp) Zesty Garlic Blend and 1/2 tbsp (1 tbsp) oil in a small bowl.Peel, then finely chop shallot. Add vinegar, 1 tbsp (2 tbsp) water, 1 tsp (2 tsp) sugar and a pinch of salt to a medium microwaveable bowl. (NOTE: This is your pickling liquid.) Microwave in 15 sec increments, stirring between each, until sugar dissolves. Add shallots, then stir to combine. Set aside to cool.
Heat a large non-stick pan over medium-high heat. Meanwhile, pat pork dry with paper towels. When hot, add pork to the dry pan. Sear, turning occasionally, until bacon is brown on all sides, 5-6 min. Transfer to a baking sheet, then spread thyme mixture over top.Roast in the middle of the oven until cooked through, 24-28 min.**When pork is done, transfer to a clean cutting board. Loosely cover with foil and set aside to rest, 10 min.Reserve any pork drippings on the baking sheet for serving.
Meanwhile, whisk together sour cream, mayo, baking powder, cheese, remaining thyme, remaining Zesty Garlic Blend, 2 tsp(4 tsp) sugar, 1/4 tsp (1/2 tsp) salt and 2 tbsp (1/4 cup) milk or water in a large bowl. Stir in flour until just combined. Using your hands, press dough together into a loose ball. Flatten dough and press into a 1-inch-thick disc (2 discs for 4 ppl). Cut each biscuit disc into 8 equal-sized wedges. Transfer biscuits to a parchment-lined baking sheet. Brush 1 tbsp (2 tbsp) milk over tops of biscuits. Bake in the top of the oven until puffed up and golden, 10-15 min.
Husk, then halve corn cobs. Add corn and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Season with salt. Cover and bring to a boil over high heat, 3-4 min.Once boiling, Remove from heat and set aside, still covered.Meanwhile, roughly chop parsley and dill. Add 3 tbsp (6 tbsp) softened butter, half the parsley and half the dill to another small bowl. Season with salt and pepper, then stir to combine.
Drain any liquid from cucumbers. Add remaining dill, pickled shallots and pickling liquid to the bowl with cucumbers. Season with pepper, then toss to combine.
Drain corn. Thinly slice pork. Divide pork, corn, biscuits and cucumber salad between plates. Drizzle any pork resting juices over pork, then sprinkle remaining parsley over top.Spread herby butter over corn. Serve any remaining herby butter with biscuits. (TIP: Leftover biscuits and pork make delicious sandwiches!)
