Bacon-Wrapped Pork Tenderloin
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Bacon-Wrapped Pork Tenderloin

Bacon-Wrapped Pork Tenderloin

with Balsamic-Fig Sauce and Parmesan Potatoes

We're taking your taste buds to Tuscany with this roasted, bacon-wrapped pork tenderloin covered in a luscious sauce of sweet fig jam and balsamic vinegar. Hearty Parmesan potatoes and herby green beans balance out the delicate sweetness perfectly.


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

340 g

Pork Tenderloin

100 g

Bacon Strips

280 g

Sous Vide Potatoes

170 g

Green Beans

14 g

Parsley and Thyme

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

2 tbsp

Fig Spread

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 unit

Chicken Broth Concentrate

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories790 kcal
Fat47 g
Saturated Fat17 g
Carbohydrate43 g
Sugar9 g
Dietary Fiber6 g
Protein52 g
Cholesterol155 mg
Sodium1910 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
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Measuring Cups


Prep potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop.Pat potatoes very dry with paper towels. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Sprinkle Parmesan over top. Set aside.

Prep pork

Pat pork dry with paper towels.On a separate cutting board, cut crosswise into 2 equal portions (4 portions for 4 ppl). Season with half the thyme, half the garlic salt and pepper.Wrap 2 bacon strips around each piece of pork. (TIP: Overlapping the strips by 1/2-inch helps keep the bacon secured to the pork!)

Roast pork and potatoes

Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then bacon-wrapped pork. Pan-fry until golden, rotating often, 3-5 min. Remove from heat, then transfer pork to the other side of the baking sheet with potatoes. Carefully discard bacon fat from the pan. (TIP: Reserve bacon fat for a future recipe!) Carefully wipe the pan clean.Roast in the middle of the oven until potatoes are golden and pork is cooked through, 15-18 min.**

Cook green beans

Meanwhile, trim green beans.Reheat the same pan over medium-high. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Season with pepper. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter melts and green beans are tender-crisp, 1 min. Season with remaining garlic salt and pepper.Remove from heat. Transfer green beans to a plate, then cover to keep warm. Carefully wipe the pan clean.

Make sauce

When pork is done, transfer to a cutting board. Cover loosely with foil and let rest for 5 min.Meanwhile, reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining thyme. Cook, stirring often, until butter melts and thyme is fragrant, 30 sec. Sprinkle Cream Sauce Spice Blend over top. Stir to combine. Gradually whisk in 3/4 cup water (1 1/4 cups for 4 ppl), then fig spread, vinegar and broth concentrate. Bring to a simmer. Cook, whisking occasionally, until sauce thickens slightly, 2-4 min. Remove from heat.

Finish and serve

Roughly chop parsley. Thickly slice pork, if desired.Stir any pork resting juices into sauce. Season with salt and pepper, to taste, then stir to combine. Divide pork, potatoes and green beans between plates. Spoon sauce over pork, then sprinkle parsley over top.