Our Plans
Glazed Bacon-Wrapped Pork
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Glazed Bacon-Wrapped Pork

Glazed Bacon-Wrapped Pork

with Fresh Peach Salsa and Creamy Potato Salad

Peach season is here! A juicy peach salsa is fresh and delightful paired with bacon-wrapped pork roast in a sweet and smoky glaze. The side is no side piece: this loaded potato salad is reminiscent of sour cream and onion chips!

Family Friendly
Larger Meal

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

Preparation Time50 minutes


serving amount

500 g

Bacon Wrapped Pork Roast

500 g

Red Potato

1 unit


113 g

Baby Heirloom Tomatoes

2 unit

Green Onion

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

3 unit


3 tbsp

Sour Cream

(Contains Milk)

2 tbsp


(Contains Egg, Mustard)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

BBQ Seasoning

1 tbsp

Whole Grain Mustard

(Contains Mustard)

4 tbsp

BBQ Sauce

(Contains Mustard)

Not included in your delivery

½ tbsp


½ tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories940 kcal
Fat44 g
Saturated Fat16 g
Carbohydrate75 g
Sugar30 g
Dietary Fiber8 g
Protein63 g
Cholesterol160 mg
Sodium2090 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
Large Non-Stick Pan
Paper Towel
Parchment Paper
Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Large Bowl
Aluminum Foil


Cook pork

Before starting, preheat the oven to 450˚F.Add 8 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium-high heat.Meanwhile, pat pork dry with paper towels.When hot, add pork to the dry pan. Sear, turning occasionally, until bacon is brown on all sides, 5-6 min.Remove the pan from heat, then transfer to a parchment-lined baking sheet. Season all over with BBQ Seasoning. Roast in the middle of the oven until cooked through, 24-28 min.**

Prep and cook potatoes

Meanwhile, cut potatoes into 1-inch pieces. Add potatoes to the boiling water. Cook uncovered until fork-tender, 10-12 min. Drain, then transfer potatoes to an unlined baking sheet to cool.


Meanwhile, thinly slice green onions.Thinly slice celery.Cut four sections off peaches, avoiding pit.Cut each section into 1/4-inch pieces.Quarter tomatoes.

Make peach salsa

Add 1 tsp (2 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then whisk to combine. Add peaches, tomatoes and half the green onions. Toss to combine.

Make potato salad

Add mayo, sour cream, mustard, remaining vinegar and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine. Add cooled potatoes, celery and cheese. Gently toss to combine. Cover and place in the fridge to chill until ready to serve.

Finish and serve

When pork is done, transfer to a clean cutting board. Loosely cover with foil and set aside to rest, 10-15 min.Reserve any pork drippings on the baking sheet for serving.Thinly slice pork. Divide pork, potato salad and salsa between plates. Drizzle any pork drippings and resting juices over pork. Serve BBQ sauce alongside.Sprinkle remaining green onions over potato salad.