Rôti de porc enrobé de bacon
avec purée de pommes de terre au fromage et légumes à l'ail
Voici un rôti de porc qui a de la classe! Du porc collant et sucré enrobé de bacon, accompagné de légumes tendres et croquants et d'une purée de pommes de terre au fromage, voilà de quoi satisfaire même les membres de la famille les plus affamés!
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
500 g
Rôti de porc enrobé de bacon
227 g
Asperges
227 g
Champignons
460 g
Pomme de terre Russet
½ tasse(s)
Fromage cheddar, râpé
(Contient Lait)
7 g
Ciboulette
6 cs
Crème sure
(Contient Lait)
2 pièce(s)
Gousses d'ail
43 g
Fromage à la crème
(Contient Lait)
4 cs
Sauce BBQ
(Contient Sulfites, Moutarde)
2 cs
Tartinade de figues
Pas inclus dans votre livraison
2 cs
Lait*
(Contient Lait)
4 cs
Beurre non salé*
(Contient Lait)
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
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.