Porchetta-Inspired Bacon- wrapped pork tenderloin
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Porchetta-Inspired Bacon- wrapped pork tenderloin

Porchetta-Inspired Bacon- wrapped pork tenderloin

chopped Italian salad and parmesan 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 mashed Parmesan potatoes and a crisp, refreshing chopped iceberg salad, chock full of goodness.

Allergens:
Milk
•Sulphites

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

500 g

Yellow Potato

1 unit(s)

Iceberg Lettuce Head

113 g

Baby Heirloom Tomatoes

1 unit(s)

Red Onion

7 g

Parsley

1 unit(s)

Rosemary, sprig

2 tbsp

Lemon-Pepper Seasoning

(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)

30 g

Mixed Olives

(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

100 g

Bocconcini Cheese

(Contains Milk)

2 tbsp

White Wine Vinegar

(Contains Sulphites)

100 g

Bacon Strips

1 unit(s)

Garlic, cloves

sideBannerName

Nutrition Values

Calories930 kcal
Fat43 g
Saturated Fat19 g
Carbohydrate71 g
Sugar14 g
Dietary Fiber12 g
Protein70 g
Cholesterol175 mg
Sodium1440 mg
Trans Fat0.5 g
Potassium2550 mg
Calcium1150 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

•Large Pot
•Measuring Spoons
•Paper Towel
•Large Non-Stick Pan
•Large Bowl
•Whisk

Instructions

1
  • Peel, then 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.
  • Strain and return potatoes to the pot, off heat. Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes. 
  • Season with salt and pepper. Cover to keep warm.
2
  • Meanwhile, strip 2 tsp (4 tsp) rosemary and finely chop. 
  • Peel, then mince or grate garlic.
  • Pat pork dry with paper towels. Season with Lemon Pepper Blend, garlic and choppped rosemary. 
  • Wrap bacon strips around pork. (TIP: Overlapping the strips by 1/2-inch helps keep the bacon secured to the pork!)*
3
  • Heat a medium 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 on the middle rack of oven, for 14-16 min, until golden-brown.**
  • Let the pork rest on a cutting board for 5 min before slicing.
4
  • Meanwhile, halve tomatoes.
  • Peel, then slice red oinon into 1/4-inch slices. 
  • Drain, then roughly chop olives.
  • Roughly chop parsley.
  • Roughly tear bocconcini into pieces. Season with 1/4 tsp salt and pepper.
  • Remove and discard outer layer of iceberg lettuce. Remove stem, roughly chop half the lettuce (use all the lettuce for 4 ppl).
5
  • To a large bowl, add half the vinegar (use all for 4 ppl), 2 tbsp oil, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) sugar. (TIP: We love the flavour of olive oil here!) Then whisk to combine. 
  • Add lettuce, tomatoes, parlsey, bocconcini, olives, red onion and remaining Parmesan to the bowl with dressing. Season with salt and pepper, then toss to combine.
  • Thinly slice pork.
  • Divide pork, potaoes and salad between plates.
Meal right image

Explore Similar Recipes

Meal left image