Bacon-Wrapped Pork Roast
with Cheesy Mashed Potatoes and Garlicky Veggies
Get ready for a classy pork roast! Sticky, sweet bacon-wrapped pork served with tender-crisp veggies and cheesy mashed potatoes is enough to satisfy even the hungriest family member!
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
227 g
Asparagus
227 g
Mushrooms
460 g
Russet Potato
½ cup
Cheddar Cheese, shredded
(Contains Milk)
7 g
Chives
6 tbsp
Sour Cream
(Contains Milk)
2 unit
Garlic, cloves
43 g
Cream Cheese
(Contains Milk)
4 tbsp
BBQ Sauce
(Contains Sulphites, Mustard)
2 tbsp
Fig Spread
Not included in your delivery
2 tbsp
Milk*
(Contains Milk)
4 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) 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. Drain and return potatoes to the same pot, off heat.
Meanwhile, add fig spread and BBQ sauce to a small bowl. Stir to combine.Set aside half the fig-BBQ sauce in another small bowl. (NOTE: We'll use it in step 6!)Pat pork dry with paper towels.Add pork to a parchment-lined baking sheet.Spoon half the fig-BBQ sauce over pork. Roast pork in the middle of the oven, until golden-brown and cooked through, 30-35 min.**
Meanwhile, thinly slice chives. Trim and discard bottom 1 inch from asparagus. Cut asparagus into 1-inch pieces.Quarter mushrooms.Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat.When hot, add 2 tbsp (4 tbsp) butter, then swirl to melt.Add mushrooms. Cook, stirring occasionally, until mushrooms begin to soften, 2-3 min. Season with salt and pepper.Add asparagus and garlic to the same pan. Cook, stirring occasionally, until asparagus is tender-crisp, 2-3 min. Season with salt and pepper.Remove from heat, then cover to keep warm.
Roughly mash cream cheese, 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes until mashed. Season with salt and pepper, to taste.Transfer to an 8x8-inch baking dish. (Use a 9x13-inch dish for 4 ppl).Top with cheddar cheese.Bake in the top of the oven until cheese melts, 6-7 min.
Rest pork on a clean surface for 5 min, then slice.Stir half the chives into veggies.Divide cheesy mashed potatoes, pork and veggies between plates. Dollop sour cream over potatoes. Sprinkle remaining chives over potatoes. Serve remaining fig BBQ sauce with pork for dipping.
