Maple-Mustard Glazed Bacon-Wrapped Pork Roast

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.