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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Bacon Wrapped Pork Roast
Chicken Broth Concentrate
Cream Sauce Spice Blend
Whole Grain Mustard
Not included in your delivery
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.
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.
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.
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.
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.
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.