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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Tenderloin
100 g
Bacon Strips
350 g
Yellow Potato
170 g
Green Beans
14 g
Parsley and Thyme
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
2 tbsp
Fig Spread
(May contain traces of: 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 traces of: Soy, Milk, Sesame, Sulphites, Mustard, Tree nuts, Peanuts)
1 unit(s)
Chicken Broth Concentrate
1 tsp
Garlic Salt
(May contain traces of: Soy, Milk, Sesame, Sulphites, Wheat, Mustard, Tree nuts, Peanuts)
Not included in your delivery
1.5 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.)
- 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.
- 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.**
- 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.
- 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.
- 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.
