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 with Celeriac Mash & Cream Sauce
Who doesn't love a juicy and golden-seared pork chop? Our free-range British pork loins are accompanied by sweet roasted carrots and a creamy celeriac mash. A delicious creamy pine nut and nectarine sauce to top it off.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 400g celeriac (Celery)
- 2 free-range pork loins
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 10g pine nuts
- 1 chicken stock cube (use half) (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)
- 3 garlic clove
- 2 carrot
- 80g baby spinach
- 1 handful of fresh thyme
- 1 nectarine
Nutritional Information
Calories: 567
Protein: 40g
Carbs: 27g
Fat: 34g
Pork Loin with Celeriac Mash & Cream Sauce
Who doesn't love a juicy and golden-seared pork chop? Our free-range British pork loins are accompanied by sweet roasted carrots and a creamy celeriac mash. A delicious creamy pine nut and nectarine sauce to top it off.
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Cooking Instructions
- Boil a kettle. Dissolve half the stock cube in a jug with 150ml boiling water. Peel and roughly chop the celeriac into chunks. Place in a saucepan and cover with lightly salted boiling water. Simmer for 15-20 mins, until soft then drain. Return to the pan and mash until smooth. Season with sea salt and black pepper.
- Thinly slice the carrot into half-moons. Finely chop or crush the garlic. Strip the thyme from their stalks and finely chop along with the spinach. Halve and de-stone the nectarine, then dice into small cubes.
- Season the pork with sea salt and pepper. Heat a frying pan with 1 tbsp oil on medium-high heat and cook the pork and carrots for 5 mins, on each side, until the pork is cooked through. Remove from the pan and leave the pork to rest before thinly slicing.
- Reduce the heat to low and add the garlic, thyme and pine nuts. Cook for 1 minute, add the nectarine and stock. Cook for a further minute, then add the spinach and yoghurt and cook for 3 mins on high heat, until slightly thickened.
- To serve, spoon the mash onto plates and serve alongside the carrots and pork loin. Pour over the nectarine and thyme sauce.
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