Italian Bacon-wrapped Pork Tenderloin

Name: Italian Bacon-wrapped Pork Tenderloin Chopped Italian Salad and Parmesan Smashed Potatoes
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 340 g Pork Tenderloin; 100 g Bacon Strips; 100 g Bocconcini Cheese; 500 g Yellow Potato; 1 unit(s) Iceberg Lettuce Head; 113 g Baby Heirloom Tomatoes; 7 g Parsley; 1 unit(s) Rosemary, sprig; 7 g Zesty Garlic Blend; 30 g Mixed Olives; ½ cup Parmesan Cheese, shredded; 1 tbsp White Wine Vinegar

Chopped Italian Salad and Parmesan Smashed Potatoes

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This Porchetta-Inspired Bacon-Wrapped Pork Tenderloin is a flavourful spin on a classic. The tenderloin is wrapped in crispy bacon, seasoned with herbs and spices to mimic the rich flavours of porchetta. Paired with creamy smashed Parmesan potatoes and a crisp, refreshing chopped iceberg salad, chock full of goodness.

Allergens:

Milk

•Schwefeldioxide und Sulfite

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.

Preparation Time50 minutes

Cooking Time12 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

100 g

Bacon Strips

100 g

Bocconcini Cheese

500 g

Yellow Potato

1 unit(s)

Iceberg Lettuce Head

113 g

Baby Heirloom Tomatoes

7 g

Parsley

1 unit(s)

Rosemary, sprig

7 g

Zesty Garlic Blend

30 g

Mixed Olives

½ cup

Parmesan Cheese, shredded

1 tbsp

White Wine Vinegar

Nutrition Values

Calories920 kcal

Fat45 g

Saturated Fat20 g

Carbohydrate64 g

Sugar11 g

Dietary Fiber10 g

Protein68 g

Cholesterol170 mg

Sodium1150 mg

Trans Fat0.5 g

Potassium2500 mg

Calcium1100 mg

Iron6.5 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.

Utensils

•Colander

•Large Pot

•Measuring Spoons

•Paper Towel

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Aluminum Foil

•Large Bowl

•Whisk

Cooking Steps

Cut potatoes into 1-inch pieces.
To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
Drain and return potatoes to the same pot, off heat. Cover to keep warm.

Meanwhile, strip 2 tsp (4 tsp) rosemary, then finely chop.
Pat pork dry with paper towels. If applicable, cut pork into two (four) portions. Season with salt, pepper, Zesty Garlic Blend and choppped rosemary.
Wrap bacon strips around 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 heat, add 2 tsp (4 tsp) oil (Tester: is this enough oil?)
When hot, add bacon-wrapped pork. Sear for 4-6 min, turning to sear on all sides, until browned.
Transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven, for 14-18 min, until cooked through.**
Transfer pork to a cutting board. Cover loosely with foil and set aside for 5 min to rest.

Meanwhile, halve tomatoes.
Drain, then roughly chop olives.
Roughly chop parsley.
Roughly tear bocconcini into bite-sized pieces. Season with salt and pepper.
Remove and discard outer layer of iceberg lettuce. Remove stem, roughly chop half the lettuce (use all the lettuce for 4 servings).

To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (1/4 cup) oil. (TIP: We love the flavour of olive oil here!) Then whisk to combine.
Add lettuce, tomatoes, parlsey, bocconcini, olives and half the Parmesan ato the bowl with dressing. Season with salt and pepper, then toss to combine.

Roughly mash remaining Parmesan, 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes. (TIP: If potatoes have cooled down too much, reheat over medium-low, stirring often, until warmed through.)
Season with salt and pepper, if you like. Cover to keep warm.
Slice pork.
Divide pork and potatoes between plates.
Drizzle any pork resting juices over top.
Serve salad alongside.