Rustic Bacon-Wrapped Pork Roast
with Apple-Cranberry Relish and Mashed Potato Casserole
A stunning bacon-wrapped pork roast topped with a tangy cranberry and apple relish is the showstopper of this epic fall inspired feast! Don't forget the ooey gooey cheddar mashed potato casserole and roasted squash and carrot side, complete with toasted walnuts for nuttiness and crunch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Bacon-Wrapped Pork Roast
2 unit(s)
Russet Potato
340 g
Butternut Squash, cubes
1 unit(s)
Carrot
1 unit(s)
Granny Smith Apple
7 g
Chives
28 g
Walnuts, chopped
(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)
1 cup
Cheddar Cheese, shredded
(Contains Milk)
113 mL
Cream
(Contains Milk)
1 unit(s)
Cream Cheese
(Contains Milk)
2 tbsp
Cranberry Spread
(May contain Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
Nutrition Values
Utensils
Instructions
- Pat pork dry with paper towels. Season with pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add pork to the dry pan. Sear, turning occasionally, until bacon is brown on all sides, 5-6 min.
- Remove from heat. Transfer pork to an unlined baking sheet, then pour any bacon fat from the pan over pork.
- Carefully wipe the pan clean.
- Roast in the middle of the oven until cooked through, 24-28 min.**
- When pork is done, transfer to a clean cutting board. Loosely cover with foil and set aside to rest, 10-15 min.
- Reserve any pork drippings on the baking sheet for serving.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/2-inch half-moons.
- Add carrots, squash, half the ginger-garlic puree and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to combine.
- Add carrots and squash to a parchment-lined baking sheet.
- Roast in the top of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.
- Meanwhile, peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat. Mash cream cheese, cream and half the cheese into potatoes until creamy. Season with salt and pepper, to taste.
- Meanwhile, peel, core then cut apple into 1/4-inch pieces.
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter, then apples. Cook, stirring often, until apples have softened, 4-5 min. Using a potato masher, lightly mash the apples. Season with salt and pepper to taste.
- Add cranberry spread, remaining ginger-garlic puree and 2 tbsp (4 tbsp) water. Cook, until relish thickens slightly, 1-2 min.
- Transfer potatoes into a 8x8-inch baking dish.
- Sprinkle remaining cheese over top.
- Bake at the bottom of the oven until cheese melts, 3-4 min.
- Meanwhile, finely chop chives.
- Thinly slice pork.
- Divide pork, mashed potato casserole and veggies between plates.
- Pour resting juices over pork, then spoon relish over top.
- Sprinkle chives over casserole and walnuts over veggies.