Maple-Mustard Glazed Bacon-Wrapped Pork Roast
with Roasted Veggies and Stovetop Scalloped Potatoes
Classic flavours of maple, mustard, bacon and pork all come together in this feast for the eyes and the stomach! Easy scalloped potatoes and savoury roasted veggies truly make this a guest-worthy meal you'll be proud to show off!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Bacon-Wrapped Pork Roast
2 tbsp
Maple Syrup
1 tbsp
Whole Grain Mustard
(Contains Mustard)
460 g
Russet Potato
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Garlic Salt
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
113 mL
Cream
(Contains Milk)
1 unit
Chicken Broth Concentrate
340 g
Brussels Sprouts
170 g
Carrot
7 g
Chives
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
⅓ cup
Milk*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut carrot into 1/4-inch coins.Halve any Brussels sprouts larger than 1 inch.Cut potatoes into 1/4-inch thick rounds. Thinly slice chives.Heat a large non-stick pan over medium-high heat.While the pan heats, pat pork dry with paper towels.Combine mustard and maple syrup in a small bowl. (NOTE: This is your maple-mustard glaze.)
When hot, add pork to the dry pan. Sear, turning occasionally, until bacon is golden, 5-6 min. Transfer pork to a parchment-lined baking sheet, then pour any bacon fat from the pan over pork.Roast pork in the top of the oven, 8-10 min.
While pork sears, add Brussels sprouts and carrots to another parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Stir together broth concentrate, 1/4 tsp salt, 1 tbsp water and 2 tbsp oil (dbl all for 4 ppl) in another small bowl, then drizzle over veggies. Season with pepper and half the garlic salt, then toss to coat.Roast in the middle of the oven, stirring halfway through, until veggies are tender and golden-brown, 20-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
When pork has roasted for 8-10 min, carefully remove from the oven and brush half the maple-mustard glaze all over pork. Continue roasting until pork is almost cooked through, 8-10 min.Remove from the oven and brush pork with remaining maple-mustard glaze. Continue roasting until pork is cooked through and golden-brown, 5-6 min.**When pork is done, set aside on a clean cutting board. Loosely cover with foil and set aside to rest, 5 min.Carefully transfer pork drippings from the baking sheet to another small bowl.
Meanwhile, heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then sprinkle Cream Sauce Spice Blend over top. Cook, stirring often, until mixture is combined, 30 sec-1 min. Stir in cream and 1/3 cup milk (dbl for 4 ppl) until mixture is smooth and comes to a gentle simmer. Season with pepper, remaining garlic salt and 1/8 tsp salt (dbl for 4 ppl).Remove the pan from heat. Arrange potatoes in a slightly overlapping layer. Return the pan to medium-high, cover, then bring to a gentle boil. When boiling, reduce heat to medium-low. Cook covered until potatoes are fork-tender, 15-18 min.
When veggies and pork are done, turn the oven up to a high broil.Sprinkle Parmesan over potatoes, then season with pepper. Broil in the top of the oven until cheese is golden, 2-4 min.Sprinkle half the chives over potatoes. Set aside to rest, 3 min.Thinly slice pork.Divide pork, potatoes and veggies between plates. Drizzle reserved pork drippings over pork or serve alongside.Sprinkle remaining chives over top.
