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Five-spice Pork, Mash & Caramelised Apple
Dusted with five-spice and drenched in a sweet apple and honey sauce, our Chinese-inspired pork is free-range, British and flavourful. You'll serve it with roasted sweet potatoes and body-boosting greens like leeks and broccoli.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tsp Chinese five-spice (use half) (Cassia, Fennel, Ginger, Star Anise, Clove)
- 1 tbsp horseradish puree (use half) (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 1 leek (use half)
- 25g honey (use a quarter)
- 1 sweet potato (use half)
- 1 free-range pork loin
- 180g Tenderstem broccoli (use half)
- 1 handful of fresh thyme (use half)
- 1 apple (use half)
Nutritional Information
Calories: 620
Protein: 40g
Carbs: 57g
Fat: 28g
Ingredients
- 1 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 180g Tenderstem broccoli
- 1 sweet potato
- 1 apple
- 1 leek
- 2 free-range pork loins
- 1 handful of fresh thyme
- 25g honey (use half)
Nutritional Information
Calories: 620
Protein: 40g
Carbs: 57g
Fat: 28g
Five-spice Pork, Mash & Caramelised Apple
Dusted with five-spice and drenched in a sweet apple and honey sauce, our Chinese-inspired pork is free-range, British and flavourful. You'll serve it with roasted sweet potatoes and body-boosting greens like leeks and broccoli.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Trim and thinly slice the leek into 1cm thick rounds. Trim the broccoli. Transfer the veg onto a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 15 mins, until soft and golden.
- Peel and cut the sweet potato into 1cm cubes. Place in a saucepan and cover with lightly salted hot water. Bring to a boil then simmer for 10-15 mins, until soft, then drain. Strip the thyme from the stalks and finely chop. Return the sweet potato to the pan and mash with the thyme (to taste), a pinch of sea salt and black pepper.
- Heat a frying pan with 2 tsp oil on medium-high heat. Season the pork with half the five-spice, a pinch of sea salt and black pepper. Add the pork and cook for 4-5 mins, per side, until cooked through. Remove and leave to rest.
- Cut the apple into 6 wedges. Reheat the pork pan to medium-high heat. Add the apple, half the honey, remaining five-spice and 50ml hot water (25ml for 1 person). Simmer for 4-5 mins, until most of the liquid has evaporated.
- Serve the sweet potato mash topped with the pork and apple sauce. Serve with roasted leek and broccoli.
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