Pork Steak with Apple Sauce & Warm Lentil Salad

Serving size

1 person 2 people 4 people

Ingredients

11g chicken stock powder

(Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
230g lentils (Cereals Containing Gluten)

(Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
1 apple
2 free-range pork loins
2 tsp pumpkin seeds
1 handful of fresh thyme
80g sliced kale
1 shallot
2 garlic clove
2 tbsp aged balsamic vinegar (Sulphites)

(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
1 small butternut squash

Allergens

Contains: Sulphites

May Contain: Cereals Containing Gluten

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	676Kcal
	411kJ	2826kJ
Fat	4.6g	31g
of which saturates	1.3g	8.9g
Carbohydrates	8g	56g
of which sugars	2.9g	20g
Protein	6.5g	45g
Salt	0.25g	1.7g
Fibre	1.5g	10g

Ingredients

2 garlic clove
1 free-range pork loin
11g chicken stock powder (use half)

(Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
80g sliced kale (use half)
2 tbsp aged balsamic vinegar (use half) (Sulphites)

(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
1 shallot (use half)
1 handful of fresh thyme (use half)
230g lentils (use half) (Cereals Containing Gluten)

(Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
2 tsp pumpkin seeds (use half)
1 apple (use half)
1 small butternut squash (use half)

Allergens

Contains: Sulphites

May Contain: Cereals Containing Gluten

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	681Kcal
	411kJ	2849kJ
Fat	4.5g	31g
of which saturates	1.3g	8.9g
Carbohydrates	8g	57g
of which sugars	2.9g	20g
Protein	6.5g	45g
Salt	0.24g	1.7g
Fibre	1.5g	10g

Back

High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Pork Steak with Apple Sauce & Warm Lentil Salad

Prep time: 15 mins

Total time: 35 mins

Cuisine: European

Food group: Pork

Pork and apple sauce? Combos don't get more comforting. Sizzle British free-range pork steaks till tender and juicy. Dish them up with a warm lentil salad, studded with thyme-roasted squash and crispy kale. Scatter over pumpkin seeds for the perfect crunch.

Cooking Instructions

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.

Before you start

Preheat to oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a peeler, a medium frying pan & a measuring jug

Roast the squash

Peel and halve the squash lengthways, discard the seeds, and cut into 2cm cubes
Strip the thyme from the stalks and finely chop
Place the squash on the lined baking tray and sprinkle over three-quarters of the thyme. Drizzle with 1 tsp oil and add a pinch of salt and pepper. Toss, then roast for 20 mins

Get sizzlin'

Heat the medium 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 then add 100ml water. Continue to cook for 11 mins until cooked through
Meanwhile, peel the apple and dice into 1cm cubes. Finely chop or crush the garlic. Finely slice the shallot
Drain and rinse the lentils
Once the pork is cooked, transfer to a plate, cover with foil to keep warm and set aside

Make the apple sauce

Return the pan to medium heat with 1 tsp oil. Add the apple, shallot, garlic and remaining thyme and cook for 3-4, until softening
Add the stock powder and 200ml hot water (100ml for 1 person)
Bring to the boil and simmer for another 3-4 mins, until thickened. Season with salt and pepper to taste

Crispy kale

Pick the woody stalks from the kale
After 20 mins of roasting the squash, remove the tray from the oven
Add the kale to the tray, drizzle with 1 tsp oil and season with salt and pepper. Return to the oven and roast for another 5 mins, until golden

Last bits & plate up

Once the veg is cooked, add the lentils to the baking tray. Pour over the balsamic vinegar, then toss to combine
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
Serve the lentil salad alongside the pork
Spoon the apple sauce over the pork. Garnish with pumpkin seeds