Premium Feast Bacon-Wrapped Pork Roast and Iceberg
Chopped Italian Salad and Parmesan Potatoes
This Porchetta-Inspired Bacon-Wrapped Pork Tenderloin is a flavourful spin on a classic. The tenderloin is wrapped in crispy bacon, seasoned with herbs and spices to mimic the rich flavours of porchetta. Paired with creamy smashed Parmesan potatoes and a crisp, refreshing chopped iceberg salad, chock full of goodness.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Filet de porc
100 g
Tranches de bacon
100 g
Bocconcinis
(Contient Lait)
500 g
Pomme de terre à chair jaune
1 pièce(s)
Pomme de laitue iceberg
113 g
Tomates cerises anciennes
7 g
Persil
1 pièce(s)
Branche de romarin
1 cs
Mélange d’épices acidulé à l’ail
(Contient Sulfites Peut contenir Lait, Moutarde, Arachides, Sésame, Soya, Noix, Blé)
30 g
Olives mélangées
(Peut contenir Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
Informations nutritionnelles
Ustensiles
Instructions
- Cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat. Cover to keep warm.
- Meanwhile, strip 2 tsp (4 tsp) rosemary, then finely chop.
- Pat pork dry with paper towels. If applicable, cut pork into two (four) portions. Season with salt, pepper, Zesty Garlic Blend and choppped rosemary.
- Wrap bacon strips around 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 heat, add 2 tsp (4 tsp) oil (Tester: is this enough oil?)
- When hot, add bacon-wrapped pork. Sear for 4-6 min, turning to sear on all sides, until browned.
- Transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven, for 14-18 min, until cooked through.**
- Transfer pork to a cutting board. Cover loosely with foil and set aside for 5 min to rest.
- Meanwhile, halve tomatoes.
- Drain, then roughly chop olives.
- Roughly chop parsley.
- Roughly tear bocconcini into bite-sized pieces. Season with salt and pepper.
- Remove and discard outer layer of iceberg lettuce. Remove stem, roughly chop half the lettuce (use all the lettuce for 4 servings).
- To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (1/4 cup) oil. (TIP: We love the flavour of olive oil here!) Then whisk to combine.
- Add lettuce, tomatoes, parlsey, bocconcini, olives and half the Parmesan ato the bowl with dressing. Season with salt and pepper, then toss to combine.
- Roughly mash remaining Parmesan, 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes. (TIP: If potatoes have cooled down too much, reheat over medium-low, stirring often, until warmed through.)
- Season with salt and pepper, if you like. Cover to keep warm.
- Slice pork.
- Divide pork and potatoes between plates.
- Drizzle any pork resting juices over top.
- Serve salad alongside.