The protein cooking time listed in this recipe has been updated.
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Serving size
Ingredients
Ingredients
-
1 chicken stock cube (Celery)(sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
-
2 tbsp wholegrain mustard (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 20g pecans (Nuts)
- 4 parsnip
- 240g chestnut mushrooms
- 1 savoy cabbage
- 1 tbsp apple cider vinegar
- 2 tsp cornflour
- 2 pear
- 4 free-range pork loins
Allergens
Contains:
Mustard, Nuts
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 106Kcal | 600Kcal |
| 446kJ | 2509kJ | |
| Fat | 6.0g | 34g |
| of which saturates | 1.6g | 9.2g |
| Carbohydrates | 6g | 35g |
| of which sugars | 3.4g | 19g |
| Protein | 7.2g | 41g |
| Salt | 0.31g | 1.7g |
| Fibre | 2.3g | 13g |
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Pork Loin, Parsnip Mash with Mushroom Pear Gravy
Sweet pears and juicy free-range pork are a heavenly match. Serve it up for Sunday lunch with fluffy mustard parsnip mash to mop up all the sauce. Pan-fried cabbage till perfectly tender. A silky mushroom gravy sweetened with juicy pears. Scatter over calcium-rich pecans for crunch.
Cooking Instructions
Cooking Instructions
- Bring a saucepan filled with lightly salted hot water to a boil. Roughly chop the parsnips into 2cm chunks (peel optional), then add to the saucepan. Simmer for 18-20 mins, until very soft, then drain. Return to the pan and mash with half the mustard, a pinch of sea salt and black pepper.
- Dissolve the cornflour in a jug with 50ml water, then top up with 350ml boiling water and crumble in the stock cube. Quarter the mushrooms. Cut the pears lengthways into 8 wedges each.
- Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Add the pork and cook for 3 mins, per side, until golden brown and almost cooked. Season with sea salt. Transfer to a plate and set aside.
- Make the gravy. Reheat the pork pan with 1/2 tbsp oil to high heat. Add the pears and mushrooms and cook for 2-3 mins, until golden brown. Add the stock mixture and half the vinegar. Boil for 5 mins, until thickened slightly. Add the pork for the final 2-3 mins, until cooked through.
- Meanwhile, trim and finely slice the cabbage. Heat a large saucepan with 1 tbsp oil. Add the cabbage and cook for 2-3 mins, until golden brown. Season with sea salt and black pepper. Roughly chop the pecans and add to the pan along with the remaining mustard and vinegar. Add a splash of water and steam for 2-3 mins, until the cabbage is soft.
- Serve the parsnip mash with the cabbage and pork, then spoon over the gravy.
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