Bacon-Wrapped Pork Tenderloin
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Bacon-Wrapped Pork Tenderloin

Bacon-Wrapped Pork Tenderloin

with Maple Mash and Mustard Green Beans

Pork tenderloins are wrapped in salty, smoky bacon and pan-fried to create the juiciest pork chop you'll ever eat! Maple mashed sweet potatoes and mustard green beans round out this dreamy meal.


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

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pork Tenderloin

100 g

Bacon Strips

170 g

Green Beans

2 unit

Sweet Potato

2 tbsp

Maple Syrup

1 tbsp

Whole Grain Mustard

(Contains Mustard)

56 g

Onion, chopped

1 unit

Chicken Broth Concentrate

7 g


3 unit

Garlic, cloves

1 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.06 tsp


0.06 tsp


2 tbsp


(Contains Milk)


Nutrition Values

Calories920 kcal
Fat53 g
Saturated Fat19 g
Carbohydrate65 g
Sugar25 g
Dietary Fiber9 g
Protein49 g
Cholesterol155 mg
Sodium800 mg
Trans Fat0.5 g
Potassium1650 mg
Calcium150 mg
Iron5.5 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
Paper Towel
Aluminum Foil
Measuring Spoons
Parchment Paper
Large Non-Stick Pan
Large Pot
Large Bowl
Measuring Cups
Potato Masher


Roast garlic and prep pork

Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel garlic, then toss with 1/2 tbsp (1 tbsp) oil on a small sheet of foil. Wrap tightly to close. Add wrapped garlic to a parchment-lined baking sheet. Strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop.Pat pork dry with paper towels. Season with salt, pepper and half the thyme. Wrap bacon strips around each tenderloin. (TIP: Overlapping strips by 1 inch helps keep bacon on pork tenderloin!)

Roast pork and garlic

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then bacon-wrapped pork. Sear, turning occasionally, until bacon is golden-brown, 4-5 min. Transfer to the baking sheet with wrapped garlic.Roast in the middle of the oven until cooked through, 16-20 min.**

Cook sweet potatoes

Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) 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.

Make gravy and garlic oil

Meanwhile, reheat the same pan (from step 2) over medium. When the pan is hot, add onions, stirring until softened, 1-2 min. Add flour. Cook, stirring to combine, 1 min. Add 1 cup (2 cups) water and broth concentrate. Cook, stirring to combine, 1 min. Add remaining thyme and bring to a simmer. Cook, stirring often, until gravy thickens, 2-5 min. When garlic is done, remove foil and transfer to a large bowl. Add mustard and 1/2 tbsp (1 tbsp) oil. Whisk until garlic is smooth.

Cook beans and finish mash

When sweet potatoes are almost done, add green beans to same pot without stirring. Cook until tender, 2-5 min. Using tongs, transfer green beans to garlic-mustard oil. Season with salt and pepper, then toss coat. Drain sweet potatoes and return to the same pot, off heat. Mash in maple syrup, 2 tbsp (1/4 cup) milk and 2 tbsp (1/4 cup) butter until smooth. Season mash with salt and pepper.

Finish and serve

Stir any juices from the baking sheet into gravy. Thinly slice bacon-wrapped pork. Divide maple mash, pork and mustard green beans between plates. Spoon gravy over pork.

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