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.
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.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Serving size
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
Nutritional Information
Calories: 596
Protein: 40g
Carbs: 35g
Fat: 34g
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.
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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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