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.
Serving size
Ingredients
Ingredients
-
1 tbsp balsamic vinegar (Sulphites)(wine vinegar (75%), concentrated grape must (25%))
- 2 shallot
-
1 tbsp wholegrain mustard (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 4 x free-range pork loins
- 25g honey
- 150g peas
- 2 x head of broccoli
-
4 tbsp tomato ketchup(Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 4 large potatoes
Allergens
Contains:
Sulphites, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 100Kcal | 649Kcal |
| 418kJ | 2716kJ | |
| Fat | 3.6g | 23g |
| of which saturates | 1.2g | 7.6g |
| Carbohydrates | 10g | 67g |
| of which sugars | 2.5g | 16g |
| Protein | 6.9g | 45g |
| Salt | 0.12g | 0.76g |
| Fibre | 1.8g | 12g |
Ready in 20
High protein
1/3 daily fibre
New
Low sat fat
Family-friendly
Pan-roasted Pork Loin with Wedges, Broccoli & Ketchup
x
Cooking Instructions
Cooking Instructions
Before you start
- x
x
- Roast wedges
- Pan fry then roast pork loin, top with honey, mustard, oregano and lemon
- Roast with broccoli, toss through peas last min
- Serve wedges with ketchup, pork loin and roast veg
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