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.
Garlic & Herb Pork Loins with Parsnip Dauphinoise
A meal dressed to impress. Sizzle tender free-range British pork loins until juicy and golden. Serve over a bed of garlicky sweetheart cabbaged, flavoured with aromatic fennel seeds. A creamy parsnip and carrot dauphinoise, enriched with cashew cream takes this plate to the next level.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 parsnip
- 2 garlic clove
- 2 free-range pork loins
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 handful of fresh thyme
- 1 tsp fennel seeds (use half)
- 2 carrot
- 1 sweetheart cabbage
Nutritional Information
Calories: 550
Protein: 38g
Carbs: 33g
Fat: 30g
Ingredients
- 1 tsp fennel seeds (use half)
- 2 carrot
- 1 parsnip (use half)
- 2 garlic clove
- 1 handful of fresh thyme (use half)
- 1 sweetheart cabbage (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 free-range pork loin
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
Nutritional Information
Calories: 641
Protein: 39g
Carbs: 45g
Fat: 35g
Garlic & Herb Pork Loins with Parsnip Dauphinoise
A meal dressed to impress. Sizzle tender free-range British pork loins until juicy and golden. Serve over a bed of garlicky sweetheart cabbaged, flavoured with aromatic fennel seeds. A creamy parsnip and carrot dauphinoise, enriched with cashew cream takes this plate to the next level.
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Cooking Instructions
- Preheat the oven grill on high heat. Bring a saucepan filled with salted hot water to a boil. Cut the carrots and parsnip on an angle into 1/2cm thick discs (peel optional), then add to the saucepan. Boil for 15-18 mins, until soft, then drain. Transfer to a small ovenproof dish.
- Finely chop or crush the garlic. Strip the thyme from the stalks and roughly chop. Place both in a small saucepan with the cream and boil for 3-4 mins, until reduced by roughly half. Season with sea salt and black pepper. Pour the cream over the cooked carrots and parsnips and mix. Grill for 8-12 mins, until golden brown.
- Season the pork with sea salt and half the garlic, rosemary and thyme paste. Heat a frying pan with 1/2 tsp oil on medium-high heat. Add the pork and cook for 4-5 mins, per side, until cooked through. Remove from the pan and leave to rest.
- Trim and finely slice the cabbage. Reheat the pork pan on medium-high heat. Add the cabbage, half the fennel seeds (or to taste) and the remaining garlic, rosemary and thyme paste. Cook for 1-2 mins, until deep golden brown. Add a splash of water and steam for 2-3 mins, until soft. Season with a pinch of sea salt.
- Serve the cabbage onto plates with the dauphinoise and pork loin on top.
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