Bacon-Wrapped Pork & Nutty Roasted Pumpkin for Dinner
with Butterscotch Self-Saucing Pudding for Dessert
- Walnut
- Wheat
- Gluten
- Milk
- Almond
- Fish
- Milk
- Gluten
- Soy
- Wheat
- Sesame
- Cashew
- Eggs
- May contain traces of allergens
- Pecan
- Peanuts
- Walnut
- Pistachio
- Macadamia
- Pine nut
- Brazil nut
- Hazelnut
Celebrate the peak of the harvest with a rustic, soul-warming feast that captures the essence of a crisp autumn evening. We’ve taken succulent pork tenderloin, wrapped it in salty bacon for a perfectly crisp exterior, and served it alongside sweet pumpkin and tender potatoes. To add a layer of seasonal crunch, we've topped the pumpkin with a nutty-Parmesan panko mixture.
Ingredients
2
Garlic
1 sachet
Thyme
1
Butternut Pumpkin
2 packet
Walnuts
(Contains: Walnut)
1
Lemon
1 packet
Brussels Sprouts
1 packet
Baby Potatoes
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
300 g
Tenderised Pork Fillet
1 packet
Apricot Sauce
1
Bacon
1 packet
Cream
(Contains: Milk)
1 packet
Vanilla-Flavoured Essence
(May be present: Almond, Fish, Milk, Gluten, Soy, Wheat, Sesame, Cashew, Eggs)
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat May be present: Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Soy, Almond)
1 packet
Brown Sugar
(May be present: Hazelnut, Soy, Pecan, Almond, Sesame, Cashew, Pistachio, Brazil nut, Pine nut, Macadamia, Peanuts, Walnut, Milk)
1 sachet
Gravy Granules
(Contains: Wheat, Gluten)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
½ cup
boiling water
Nutrition
You will need
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced.
- Finely chop garlic and rosemary.
- Cut butternut pumpkin into 1cm-thick wedges.
- Roughly chop walnuts. Slice lemon into wedges.
- Halve Brussels sprouts and baby potatoes.
- In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, rosemary, walnuts and a generous drizzle of olive oil. Season and set aside.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
- In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes.
- Place Brussels sprouts on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Arrange cut-side down.
- Transfer pork to tray with sprouts, evenly brush with apricot sauce, wrap bacon around pork and turn seam-side down on the oven tray.
- Roast for 15-16 minutes for medium, or until cooked to your liking.
- Cover tray with foil to keep warm. Set aside to rest for 10 minutes.
TIP: Use toothpicks to secure the bacon, this helps keep it in place while cooking!
TIP: The Brussels sprouts will char slightly, this adds to the flavour!
- Meanwhile, place pumpkin on a second lined oven tray. Season with salt, drizzle with olive oil and toss to coat. Evenly top with walnut crumb mixture.
- Roast until golden and tender, 20-25 minutes.
- When the pumpkin has 15 minutes remaining, boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
- Cook potatoes in the boiling water, over high heat, until just tender, 12-15 minutes.
- Drain and return potatoes to saucepan. Add the butter and a good squeeze of lemon juice. Toss to combine and season to taste.
- While the pork is resting, in a medium heatproof bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute. Stir through any pork resting juices and season to taste.
- Slice pork.
- Divide streaky bacon wrapped pork, Brussels sprouts, baby potatoes and nutty roasted pumpkin between plates.
- Pour over gravy to serve. Enjoy!
