Pan Fried Pork Loin with Mustard Lemon Cream Sauce

Serving size

1 person 2 people 4 people

Ingredients

80g green beans (use half)
1 tsp fennel seeds (use half)
1 onion (use half)
2 large potatoes
10g flaked almonds (use half) (Nuts)
20g rocket (use half)
1 handful of fresh flat-leaf parsley (use half)
40g Soft Cheese (use half) (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
1 tbsp wholegrain mustard (use half) (Mustard)

(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
10g chicken stock powder (use half)

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
1 x 150g free-range diced pork
1 unwaxed lemon (use half)
1 shallot (use half)

Allergens

Contains: Nuts, Milk, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	80Kcal	680Kcal
	337kJ	2845kJ
Fat	2.1g	18g
of which saturates	0.7g	5.6g
Carbohydrates	10g	81g
of which sugars	1.3g	11g
Protein	5.6g	47g
Salt	0.17g	1.4g
Fibre	1.7g	14g

Ingredients

1 tsp fennel seeds
10g chicken stock powder

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
10g flaked almonds (Nuts)
1 handful of fresh flat-leaf parsley
1 shallot
1 tbsp wholegrain mustard (Mustard)

(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
1 unwaxed lemon
40g Soft Cheese (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
1 onion
300g free-range diced pork
20g rocket
80g green beans
2 large potatoes

Allergens

Contains: Nuts, Milk, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	95Kcal	526Kcal
	398kJ	2201kJ
Fat	3.2g	17g
of which saturates	1.0g	5.4g
Carbohydrates	9g	48g
of which sugars	1.7g	9.4g
Protein	8.0g	44g
Salt	0.25g	1.4g
Fibre	2.0g	11g

Back

High protein 1/3 daily fibre New 6 plants Low sat fat

Pan Fried Pork Loin with Mustard Lemon Cream Sauce

Name: Pan Fried Pork Loin with Mustard Lemon Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: British
Ingredients: 1 tsp fennel seeds; 10g chicken stock powder; 10g flaked almonds; 1 handful of fresh flat-leaf parsley; 1 shallot; 1 tbsp wholegrain mustard; 1 unwaxed lemon; 40g Soft Cheese; 1 onion; 300g free-range diced pork; 20g rocket; 80g green beans; 2 large potatoes

Prep time: 15 mins

Total time: 30 mins

Cuisine: British

Food group: Pork

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large frying pan, a medium bowl & a measuring jug

Get roasting

Cut eh potatoes into 3cm chunks. Cut the onion into 1cm wedges. Trim and cut the green beans into thirds
Place the potato and onion onto the lined baking tray and toss with the fennel seeds, 1 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
When the potato has 10 mins remaining add the beans to the tray and toss with 1tsp oil and a pinch of salt then return to the oven

Make the sauce

Thinly slice the shallot. Zest and quarter the lemon
Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the pork and shallot and cook for 4 mins, until golden. Season with salt and pepper. Add the stock, mustard, lemon zest and 250ml of water (125ml of water for 1 person), bring to a boil and 7 mins, until cooked through. Once the sauce has thickened, remove from the heat and stir through the cream cheese. Season with salt and pepper to taste

Assemble the salad

Roughly chop half of the parsley
In the medium bowl, toss together the almonds, parsley leaves, rocket, and green beans with a squeeze of lemon juice. Season with salt and pepper

Plate up

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
Share the creamy pork onto plates with the roasted veg and salad alongside. Garnish with the chopped parsley and remaining lemon wedges