Premium Feast- Apricot / Cherry BBQ Bacon Pork Loin
with Roasted Potato Salad and Blistered Snap Peas
A full and flavorful feast that is perfect to end your week on. Tart and sticky glazed bacon wrapped pork loin is served with a herby potato salad and blistered snap peas. Served with a creamy and bright garlic sauce for ultimate decadence, you'll wish it was Sunday, everyday!
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
500 g
Bacon-Wrapped Pork Roast
600 g
Red Potato
227 g
Sugar Snap Peas
2 unit(s)
Shallot
7 g
Chives
3 unit(s)
Garlic, cloves
2 unit(s)
Lemon
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Sour Cream
4 tbsp
Apricot Spread
(May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Tree nuts)
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Sesame, Soy, Sulphites, Wheat, Egg)
2 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Sesame, Soy, Sulphites, Wheat, Egg)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium-high heat.
- While pan heats, combine apricot/ cherry and bbq sauce in a bowl.
- When hot, add pork to the dry pan. Sear, turning occasionally, until bacon is golden, 5-6 min.
- Transfer pork to a 9x13 baking dish, then pour any bacon fat from the pan over pork.
- Spoon over the cherry/ apricot and roast in the top of the oven until cooked through, 22-26 min.
- Cut potatoes into 1/2-inch pieces.
- Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the bottom and top of the oven, rotating sheets halfway through.)
- Zest, then juice lemon.
- Trim snap peas.
- Peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- Cut chives into 1/2-inch pieces.
- Add sour cream, mayo, garlic, lemon zest and half the mustard to a medium bowl. Season with salt and pepper, then stir to combine.
Is pork done right now to be rested????
- Reheat the same pan from step 2 over medium-high.
- When hot, add butter. Swirl pan until melted, 30 sec.
- Add sugar snap peas. Cook, stirring often until tender-crisp and lightly charred, 3-4 min.
Rest pork here?? Are potatoes finished????
- Add shallots, remaining mustard, 1 tbsp lemon juice, 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper. Stir to combine.
- Add roasted potatoes and chives to the bowl. Toss to coat.
- Thinly slice pork.
- Divide potatoes, pork and snap peas between plates.
- Spoon any liquid from the baking dish over the pork.
- Sprinkle crispy shallots over snap peas.
- Dollop garlic sauce over pork.
