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.
Creamy Pork & Apple Casserole with Squash Mash
In this creamy casserole, free-range British pork loins are the star. Sizzle till golden and juicy and pour over an apple, shallot and almond cream sauce. Enjoy with a potassium-rich squash mash, wilted savoy cabbage and a sprinkle of crunchy hazelnuts.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 2 shallot
- 2 x onion squash
- 3 garlic clove
- 1 sweet potato
- 1 savoy cabbage
- 20g pecans (Nuts)
- 4 free-range pork loins
- 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 apple
- 2 tbsp apple cider vinegar
- 1 handful of fresh sage
Nutritional Information
Calories: 707
Protein: 43g
Carbs: 67g
Fat: 31g
Creamy Pork & Apple Casserole with Squash Mash
In this creamy casserole, free-range British pork loins are the star. Sizzle till golden and juicy and pour over an apple, shallot and almond cream sauce. Enjoy with a potassium-rich squash mash, wilted savoy cabbage and a sprinkle of crunchy hazelnuts.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Dice the sweet potato into 2cm cubes (peel optional). Trim, peel and cut the squash into 2cm cubes, discarding the seeds. Transfer both onto a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft.
- Dissolve the stock cube in a jug with 300ml hot water. Finely dice the shallots. Finely chop or crush the garlic. Cut the apples into 8 wedges each, removing the core. Pick the sage from the stalks and finely chop. Roughly chop the hazelnuts.
- Season the pork with sea salt. Heat a frying pan with 1/2 tsp oil on high heat. Add the pork and cook for 1-2 mins, per side, until golden. Transfer to a plate and set aside. Add the shallots and apples to the pork pan and cook for 3-4 mins, until softened slightly.
- Add the garlic and half the sage, cook for 1 min, then add half the vinegar, half the cream and the stock. Bring to a boil and return the pork to the pan. Simmer for 4-6 mins, until the pork is cooked through and the sauce thickens. Season with sea salt. Add a splash of water if the sauce gets too thick.
- Trim and roughly slice the cabbage. Heat another large frying pan with 1/2 tsp oil on high heat. Add the cabbage and cook for 3-4 mins, until golden. Add the remaining vinegar, cream and 100ml hot water. Simmer until the liquid thickens and coats the cabbage. Season with sea salt and black pepper.
- Once soft, roughly mash the sweet potato and squash with the remaining sage on the tray. Serve on plates alongside the cabbage and pork. Spoon over the sauce. Sprinkle with the hazelnuts.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.