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Bacon and Apple Pork Parcel

Bacon and Apple Pork Parcel

with Appley Leek Couscous and Tenderstem

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Beautifully wrapped gifts are half the fun of the festive season. Mimi has created a little present of her own by cleverly wrapping pork and apple in bacon parcels. These tasty little presents are so delicious they are almost as exciting as gifts under the tree!

Tags:Family BoxSpicy
Allergens:GlutenMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit(s)

Leek

2 unit(s)

Braeburn Apple

2 pack(s)

Tenderstem Broccoli ®

1 unit(s)

Chicken Stock Pot

225 grams

Couscous

(ContainsGluten)

4 unit(s)

Pork Medallion

8 unit(s)

Streaky Bacon Rasher

2 tbsp

Wholegrain Mustard

(ContainsMustard)

½ bunch(es)

Sage

Not included in your delivery

450 milliliter(s)

Water

2 tbsp

Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2548 kJ
Energy (kcal)609 kcal
Fat18.0 g
of which saturates5.0 g
Carbohydrate55 g
of which sugars13.0 g
Protein55 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pot
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Boil your kettle. Cut the bottom root and the top dark green part off the leek. Cut in half lengthways then slice into half moon shapes (about ½cm wide). Cut the top and bottom off one of the apples, slice into two rounds per person, then remove the middle with a sharp knife. Peel the other apple, remove the core and then chop into small ½cm chunks. Put the tenderstem broccoli on a baking tray and drizzle over some oil, a pinch of salt and a grind of black pepper. Leave to the side. Preheat your oven to 200 degrees.

2

Dissolve the chicken stock pot in a jug of boiling water (amount specified in the ingredient list).

3

Put a large saucepan on medium heat with a drizzle of oil and add your leek and chopped apple (leave your apple rounds for later). Cook for 5-7 mins until soft, then add the couscous, olive oil (amount specified in the ingredient list) and stock. Stir together. Once your couscous mixture has come to the boil, put a lid on the pan, take it off the heat and leave to the side for 10 mins or until everything else is ready.

4

Cut the pork in half through the middle to make two medallions per person. Lay the bacon rashers on a board and place one pork medallion on top of each bacon rasher. Divide the wholegrain mustard between your medallions so you have a dollop on each, then lay an apple round on top of your mustard. Fold your bacon over your apple to form a parcel.

5

Put a frying pan on medium-high heat and add a drizzle of oil. Once hot, add each pork parcel, apple-side down. Cook for 2-3 mins until golden brown, then turn over and cook on the other side for the same amount of time. Once done, pop them on a lined baking tray on the top shelf of your oven for 7-10 mins. Tip: The pork is cooked when it is no longer pink in the middle.

6

Pop your broccoli on the second shelf of your oven, at the same time as your pork parcels, for 7 mins.

7

While your pork parcels and broccoli are cooking, remove the sage leaves from their stalks and roughly chop them. Once your couscous is ready, fluff it up with a fork and stir through your sage.

8

When everything is ready, serve your appley leek couscous on plates with your pork parcels on top and your broccoli on the side. Enjoy!