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Bacon-Wrapped Pork Roast and Honey-Mustard Gravy
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Bacon-Wrapped Pork Roast and Honey-Mustard Gravy

Bacon-Wrapped Pork Roast and Honey-Mustard Gravy

with Garlic Smashed Potatoes and Roasted Root Veggies

This harvest dinner celebrates all the best flavours of the season: warm root veggies, brined bacon-wrapped pork and roasted garlic smashed potatoes, all covered with a savoury honey-mustard gravy.

Family Friendly
Larger Meal

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour


serving amount

500 g

Bacon Wrapped Pork Roast

400 g

Yellow Potato

3 unit

Garlic, cloves

2 unit

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

340 g


1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp


180 g


7 g


Not included in your delivery

¼ tsp


0.13 tsp


1 tbsp


3 tbsp


(Contains Milk)

¼ cup


(Contains Milk)


Nutrition Values

Calories960 kcal
Fat45 g
Saturated Fat18 g
Carbohydrate88 g
Sugar24 g
Dietary Fiber11 g
Protein57 g
Cholesterol174 mg
Sodium2560 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.


Baking Sheet
Medium Non-Stick Pan
Paper Towel
Parchment Paper
Measuring Spoons
Large Pot
Small pot
Measuring Cups
Potato Masher


Roast pork

Before starting, preheat the oven to 425˚F.Wash and dry all produce. Pat bacon-wrapped pork roast dry with paper towels. Season with pepper.Heat a medium non-stick pan over medium-high heat (large pan for 4 ppl).When hot, add pork roast to the dry pan. Sear, turning occasionally, until bacon is brown on all sides, 5-6 min.Transfer to an unlined baking sheet.Roast in the middle of the oven until cooked through, 24-28 min.**Set aside to rest, 5 min.

Prep and roast veggies

Meanwhile, peel, then cut parsnips and carrots into 1/2-inch matchsticks. Peel garlic. (NOTE: Keep whole for roasting!)Add carrots, parsnips, garlic cloves and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the bottom of the oven, stirring halfway through, until tender, 20-22 min.

Prep and cook potatoes

Meanwhile, 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.Roughly chop parsley.

Boil potatoes

Once boiling, reduce heat to medium-high. Simmer uncovered until potatoes are fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

Make honey-mustard gravy

Meanwhile, heat a small pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter. Swirl the pot to melt.Sprinkle Cream Sauce Spice Blend over pot. Cook, stirring constantly, until fragrant and toasted, 1 min. Add broth concentrates, mustard and honey. Stir to combine. Add 1/3 cup (2/3 cup) water, then whisk to combine. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, stirring often, until slightly thickened, 3-4 min.Season with salt and pepper, to taste.

Finish and serve

Meanwhile, roughly mash roasted garlic cloves, 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Stir in half the parsley. Season with salt and pepper, to taste.Sprinkle remaining parsley over veggies, then stir to combine.Slice pork. Whisk any pork resting juices into honey-mustard gravy.Divide potatoes, pork and veggies between plates. Drizzle gravy over top.

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