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 Steaks with Sweet Potato Mash & Apple Chutney
Ready to dish up cosy flavours? Sizzle free-range British pork steaks, then pair with mashed sweet potato and a warm apple chutney. Cavolo nero brings the green. Even better? One serving provides all your 5 a day!
High protein
Serving size
Ingredients
- 1 large potatoes
- 2 garlic clove
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 160g sliced cavolo nero
- 4 free-range pork loins
- ½ tsp chilli flakes
- 2 tbsp apple cider vinegar
- 25g honey
- 2 apple
- 2 shallot
- 2 sweet potato
Nutritional Information
Calories: 636
Protein: 40g
Carbs: 61g
Fat: 27g
Pork Loin Steaks with Sweet Potato Mash & Apple Chutney
Ready to dish up cosy flavours? Sizzle free-range British pork steaks, then pair with mashed sweet potato and a warm apple chutney. Cavolo nero brings the green. Even better? One serving provides all your 5 a day!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium saucepan, a peeler, a measuring jug, a sieve & a masher
Make the mash
- Peel and roughly cut the potatoes into 3cm chunks, then add to the saucepan of boiling water. Simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with 1 tbsp oil, a pinch of salt and pepper
Get prepped
- Dice the apples into 1cm chunks. Thinly slice the shallots. Finely chop or grate the garlic. Pick any woody stalks from the cavolo nero
- Heat the medium saucepan with 1 tsp oil on medium heat. Once hot, add the shallot and cook for 3-4 mins, until softening
Simmer the apple chutney
- Add the apple and half the garlic to the pan and cook for another 2-3 mins. Season with salt and pepper
- Add the vinegar and cook for 30 secs, then stir in the honey, chicken stock, chilli flakes (for those who'd like the heat) and 150ml water
- Simmer for 10-15 mins, until the liquid has almost evaporated and the apple has softened
Fry the pork
- Meanwhile, heat the large frying pan with 1 tsp oil on medium-high heat. Season the pork with salt
- Once the pan is hot, add the pork and cook for 4 mins per side, until golden brown. Add 100ml water and continue to cook for 11 mins, until cooked through
- In the final 3-4 mins, add the cavolo nero and remaining garlic and cook until softened
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
- Thinly slice the pork, then share between plates with the mash and cavolo nero alongside. Spoon over the apple chutney
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