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.
Free-range Pork Steaks, Garlic Roasted Potatoes & Creamy Mushroom Sauce
Everyone will love this creamy mushroom sauce – enriched with simmered onions, glorious garlic, and a sneaky handful of spinach for your greens. Spoon it over free-range British pork steaks and serve with crispy garlic roast potatoes and tenderstem broccoli.
Prep in 10
High protein
Low sat fat
Family classics
Serving size
Ingredients
- 4 free-range pork loins
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 3 garlic clove
- 120g chestnut mushrooms
- 160g baby spinach
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 onion
- 4 large potatoes
- 180g Tenderstem broccoli
Nutritional Information
Calories: 586
Protein: 43g
Carbs: 46g
Fat: 25g
Free-range Pork Steaks, Garlic Roasted Potatoes & Creamy Mushroom Sauce
Everyone will love this creamy mushroom sauce – enriched with simmered onions, glorious garlic, and a sneaky handful of spinach for your greens. Spoon it over free-range British pork steaks and serve with crispy garlic roast potatoes and tenderstem broccoli.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line a baking tray with parchment paper
- Boil a kettle
- Pull out a large frying pan, a medium saucepan, a measuring jug, a peeler & a sieve
Get the potatoes in the oven
- Dice the potatoes into 2cm cubes (peel optional). Finely chop or crush the garlic
- Place the potatoes on the lined baking tray and toss with two-thirds of the garlic and 1 tbsp oil, a pinch of salt and pepper. Roast for 25 mins
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on medium-high heat
- Season the pork with salt and pepper. Once hot, add the pork and cook for 6 mins per side, until golden brown. Once golden, add to the tray with the potatoes and roast for 7 mins, until cooked through, then remove and leave to rest
- Meanwhile, finely dice the onion. Thinly slice the mushrooms
Make the mushroom sauce
- Reheat the pan with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms, onion and remaining garlic
- Cook for 5 mins, then add 200ml hot water and add in the stock. Simmer for 5 mins, until reduced slightly
- Add the yoghurt and simmer for another 5 mins
Cook the broccoli
- Trim the broccoli
- Heat the medium saucepan with salted boiling water on high heat. Add the broccoli and cook for 3-4 mins, until soft, then drain
Last bits & plate up
- Rinse the spinach, then add to the mushroom sauce and stir to wilt. Season with salt and pepper
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the pork with the broccoli and roasted potatoes. Spoon over the creamy mushroom sauce
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