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
parsnip and carrot dauphinoise with sautéed garlic and caraway sweetheart cabbage.
Prep in 10
High protein
New
Serving size
Ingredients
- 4 free-range pork loins
- 1 tsp fennel seeds
- 3 garlic clove
- 3 carrot
- 1 sweetheart cabbage
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 400ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 large potatoes
- 1 parsnip
Nutritional Information
Calories: 577
Protein: 40g
Carbs: 33g
Fat: 32g
Garlic & Herb Pork Loins with Parsnip Dauphinoise
parsnip and carrot dauphinoise with sautéed garlic and caraway sweetheart cabbage.
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Cooking Instructions
- Preheat the grill on a high heat. Boil the kettle. Peel and cut the carrot, parsnip and potato on an angle into 1/2cm thick discs. Place in a saucepan over a high heat and cover with salted boiling water. Boil for 15-18 mins, or until soft, then drain and allow to air dry a little. Toss with a pinch of sea salt.
- Crush or finely chop the garlic. Place both in a small saucepan with the cashew cream and boil, stirring regularly, for 4-7 mins until the cream has reduced by roughly half. Season with sea salt and black pepper. Mix with the cooked carrot, parsnip and potato in the same pan used to cook them, then transfer to an ovenproof dish. Smooth over using the back of a spoon to ensure it is level, then grill for 8-12 mins or until the top is golden brown.
- Meanwhile; season the pork with sea salt and rub with half the garlic herb paste. Heat a large frying pan with 1 tsp oil on a medium-high heat and cook the pork for 4-5 mins on each side. When the pork is cooked through, remove from the pan to rest.
- Trim and finely slice the cabbage. Reheat the pork pan with 1 tsp oil on a high heat. Add the cabbage, caraway seeds, remaining garlic herb paste and a good pinch of sea salt. Fry for 1-2 mins, until beginning to blacken, then add 2 tbsp water and steam for 2-3 mins until soft.
- Serve the cabbage onto plates with the dauphinoise and pork loin on top.
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