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 in a luscious sauce of sweet fig jam and balsamic vinegar. Hearty Parmesan potatoes and herby green beans balance out the delicate sweetness perfectly.

Allergens:
Sulphites
Milk
Wheat

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

Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

100 g

Bacon Strips

350 g

Yellow Potato

170 g

Green Beans, trimmed

14 g

Parsley and Thyme

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

2 tbsp

Fig Spread

(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 piece

Chicken Broth Concentrate

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

1.5 tbsp

Oil*

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories870 kcal
Fat50 g
Saturated Fat19 g
Carbohydrate56 g
Sugar9 g
Dietary Fiber6 g
Protein53 g
Cholesterol165 mg
Sodium1840 mg
Trans Fat1 g
Potassium1750 mg
Calcium225 mg
Iron6 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.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Whisk

Instructions

Prep potatoes
1
  • Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
  • Cut potatoes into 1-inch pieces.
  • Add potatoes and 1 tbsp (2 tbsp) oil to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 10 min. (NOTE: Potatoes will finish roasting in step 3.)
Prep and sear pork
2
  • 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!)  
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then bacon-wrapped pork. Pan-fry until golden, rotating often, 3-5 min.
  • Remove from heat.
Roast pork and potatoes
3
  • When potatoes have roasted for 10 min, carefully remove from the oven. Move potatoes close together on one side of the baking sheet, then sprinkle Parmesan over top.
  • 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
4
  • Meanwhile, trim green beans.
  • Reheat the same pan over medium-high.
  • When hot, add green beans and 1/4 cup (1/2 cup) water. Season with pepper. Cook, stirring occasionally, until water evaporates, 4-5 min.
  • Add 1 tbsp (2 tbsp) butter. 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
5
  • 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 (2 tbsp) butter, 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 (1 1/4 cups) water, 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
6
  • Roughly chop parsley.
  • Thickly slice pork, if desired.
  • Stir any pork juices into sauce. Season with salt and pepper, then stir to combine.
  • Divide pork, potatoes and green beans between plates.
  • Spoon sauce over pork, then sprinkle parsley over top.
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