Maple-Bacon Pork Roast and Garlic Potatoes
with Squash-Apple Salad and Gravy
Let yourself fall in love with these familiar autumn flavours. Maple, bacon, squash and orchard apple bring delicious heartiness that will have your fam coming back for seconds and thirds!
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
500 g
Bacon-Wrapped Pork Roast
500 g
Yellow Potato
113 g
Spring Mix
170 g
Butternut Squash, cubes
7 g
Chives
1 unit(s)
Gala Apple
unit(s)
Garlic, bulb
3 unit(s)
Garlic, cloves
½ cup
Goat Cheese, crumbled
(Contains: Milk)
2 tbsp
Maple Syrup
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Chicken Broth Concentrate
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
½ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Pat pork dry with paper towels. Season with pepper.
- Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.
- When hot, add pork to the dry pan. Sear, turning occasionally, until bacon is brown on all sides, 5-6 min.
- Transfer to an unlined baking sheet, reserving any fat from the pan.
- Roast in the middle of the oven until cooked through, 24-28 min.**
- Meanwhile, add squash and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.
- Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (2 tbsp) to another parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
- Meanwhile, core, then cut half the apple into thin slices (use whole apple for 4 ppl).
- Thinly slice chives.
- Peel, then mince or grate garlic.
- Add vinegar, half the maple syrup and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your salad dressing.)
- 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 gravy.
- While pork rests, add Gravy Spice Blend, broth concentrates, remaining maple syrup and 3/4 cup (1 1/2 cups) water to a medium bowl. Whisk until smooth.
- Heat the same pan (from step 1) over medium.
- When hot, add 2 tbsp (4 tbsp) butter. Swirl the pan until melted, 30 sec. Add half the garlic. Cook, stirring often, until fragrant, 30 sec.
- Add gravy spice blend mixture and any resting pork juices from cutting board and baking sheet. Cook, whisking often until slightly thickened and smooth, 2-3 min. Season to taste with salt and pepper. Remove from heat.
- Add remaining garlic and 1 tbsp (2 tbsp) butter to a large microwaveable bowl. Melt in the microwave, 30 sec.
- Add potatoes and half the chives to bowl with garlic-butter mixture. Season to taste with salt and pepper, then stir to coat.
- Add squash, apples and spring mix to bowl with dressing, then toss to coat.
- Thinly slice pork.
- Divide potatoes, salad and pork between plates.
- Crumble goat cheese over salad.
- Spoon some maple gravy over pork. Sprinkle remaining chives over top.
- Serve any remaining maple gravy on the side for dipping.
