Bacon-Wrapped Pork Roast
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Bacon-Wrapped Pork Roast

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.

Preparation Time45 minutes
Cooking Time


serving amount

500 g

Bacon-Wrapped Pork Roast

227 g


227 g


460 g

Russet Potato

½ cup

Cheddar Cheese, shredded

(Contains Milk)

7 g


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


(Contains Milk)

4 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

/ per serving
Calories1140 kcal
Fat61 g
Saturated Fat34 g
Carbohydrate83 g
Sugar28 g
Dietary Fiber7 g
Protein71 g
Cholesterol230 mg
Sodium1730 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Baking Sheet
Paper Towel
Parchment Paper
Small Bowl
Large Non-Stick Pan
Potato Masher
8x8" Baking Dish


Prep and cook potatoes

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.

Cook pork

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.**

Prep veggies

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.

Cook veggies

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.

Finish potatoes

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.

Finish and serve

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.