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.
Creole-spiced Pork Loin with Citrus Summer Salad
Rubbed with spice mix and pan-fried until golden, our free-range British pork loins contrast gorgeously with a bright salad stuffed with carrot, orange, sweetcorn and chickpeas. A simple mustard, vinegar and orange dressing brings everything together.
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 4 free-range pork loins
- 230g chickpeas (Chickpeas, water, salt)
- 1 onion
- 160g green beans
- 2 tsp Creole seasoning (Sea Salt, Paprika, Onion Powder, Black Peppercorns, Garlic, Cayenne, Thyme, Oregano)
- 160g baby spinach
- 2 carrot
- 140g sweetcorn (sweetcorn, water, salt)
- 2 orange
- 30g cashew nuts (Nuts)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
Nutritional Information
Calories: 611
Protein: 44g
Carbs: 22g
Fat: 33g
Creole-spiced Pork Loin with Citrus Summer Salad
Rubbed with spice mix and pan-fried until golden, our free-range British pork loins contrast gorgeously with a bright salad stuffed with carrot, orange, sweetcorn and chickpeas. A simple mustard, vinegar and orange dressing brings everything together.
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Cooking Instructions
- Place the pork in a mixing bowl and coat with the spice mix, 1 tbsp oil, a pinch of sea salt and black pepper. Heat a large frying pan on medium-high heat. Add the pork and cook for 4-5 mins, per side, until cooked through. Remove and leave to rest then thinly slice against the grain.
- Bring a large saucepan filled with salted hot water to a boil. Trim the green beans and cut into thirds, then add to the saucepan. Boil for 2-3 mins, until cooked. Drain, then season with sea salt and black pepper.
- Thinly slice the onion. Peel the carrots into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Roughly chop the nuts. With a small knife, peel and remove all pith from the oranges and carefully cut out the segments. Squeeze the remaining juice from the membrane into a small bowl.
- Drain the sweetcorn and chickpeas. Transfer to a large bowl with the onion, carrots, green beans, 1/2 tbsp olive oil, a pinch of sea salt and black pepper.
- Make the dressing; add the mustard (to taste), vinegar and any pork cooking juices to the orange juice bowl. Add the spinach, 1/2 tbsp olive oil, a pinch of sea salt and black pepper and toss to combine.
- Serve the spinach topped with the chickpea salad and pork. Drizzle over the dressing. Garnish with the orange and nuts.
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