The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Cashew & Smoked Garlic Pork Loins
Roast free-range British pork loins with potatoes and mushrooms, then serve with a nutty, creamy sauce. Add green beans and broccoli for a dose of green.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 240g chestnut mushrooms
- 1 head of broccoli
- 25g honey
- 4 smoked garlic cloves
- 4 free-range pork loins
- 1 handful of fresh thyme
- 2 shallot
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 3 large potatoes
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 handful of fresh tarragon
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 240g green beans
Nutritional Information
Calories: 699
Protein: 46g
Carbs: 48g
Fat: 36g
Creamy Cashew & Smoked Garlic Pork Loins
Roast free-range British pork loins with potatoes and mushrooms, then serve with a nutty, creamy sauce. Add green beans and broccoli for a dose of green.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Dice the potatoes into 1cm cubes, place on a lined baking tray and drizzle with 2 tsp oil; season with sea salt. Roast for 20-25 mins until golden. Dissolve the stock cube in a jug with 400ml boiling water.
- Finely chop or crush the garlic. Finely dice the shallot. Thinly slice the mushrooms. Remove the tarragon and thyme leaves from their stalks and finely chop.
- Heat a large frying pan with 1 tsp oil on a medium heat. Add the shallot, garlic, tarragon and thyme, then cook for 3-4 mins, until softened. Add the stock and simmer for 10 mins. Add the peanut butter, honey and cream and simmer for a further 4-5 mins, until thickened.
- Heat another frying pan on a medium-high heat with 2 tsp oil and add the pork. Season with sea salt and cook for 2 mins on each side, then transfer to the potato tray and roast for a final 5 mins. Return the pan to a medium-high heat with 1 tsp oil. Add the mushrooms, season with sea salt and black pepper, and fry for 3-4 mins until golden.
- Meanwhile, trim the beans and halve. Cut the broccoli into florets. Place both into a large saucepan on a high heat and cover with salted boiling water. Boil for 3-4 mins or until cooked. Drain then season with sea salt and black pepper.
- Stir the mushrooms and potatoes into the sauce. Serve along with the pork and vegetables.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.