Rôti de porc enrobé de bacon

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.