Italian Bacon-wrapped Pork Tenderloin
Chopped Italian Salad and Parmesan Smashed Potatoes
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.
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
340 g
Pork Tenderloin
100 g
Bacon Strips
100 g
Bocconcini Cheese
(Contains: Milk)
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
(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
30 g
Mixed Olives
(May contain traces of: Milk, Tree nuts, Wheat, Sulphites, Egg, Fish)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Milk, Mustard, Sesame, Soy, Wheat, Egg, Fish)
Nutrition Values
Utensils
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.
