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 Steak with Apple Sauce & Warm Lentil Salad
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.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
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
Nutritional Information
Calories: 676
Protein: 45g
Carbs: 56g
Fat: 31g
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)
Nutritional Information
Calories: 681
Protein: 45g
Carbs: 57g
Fat: 31g
Pork Steak with Apple Sauce & Warm Lentil Salad
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.
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Cooking Instructions
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
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