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.
Serving size
Ingredients
Ingredients
- 1 shallot
- 40g baby spinach
- 1 purple carrot
-
10g chicken stock powder
-
40g Soft Cheese (Milk)
- 400g celeriac (Celery)
- 2 free-range pork loins
- 10g pine nuts
- 2 garlic clove
- 1 carrot
- 1 handful of fresh thyme
Celery, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 109Kcal | 507Kcal |
| 456kJ | 2122kJ | |
| Fat | 7.0g | 33g |
| of which saturates | 2.3g | 11g |
| Carbohydrates | 3g | 15g |
| of which sugars | 2.6g | 12g |
| Protein | 8.2g | 38g |
| Salt | 0.29g | 1.4g |
| Fibre | 2.2g | 10g |
Ingredients
Ingredients
- 40g baby spinach (use half)
- 1 shallot (use half)
- 1 purple carrot (use half)
-
40g Soft Cheese (use half) (Milk)
-
10g chicken stock powder (use half)
- 1 carrot (use half)
- 1 handful of fresh thyme (use half)
- 2 garlic clove
- 400g celeriac (use half) (Celery)
- 10g pine nuts (use half)
- 2 free-range pork loins (use half)
Celery, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 98Kcal | 455Kcal |
| 410kJ | 1903kJ | |
| Fat | 5.7g | 26g |
| of which saturates | 2.1g | 9.6g |
| Carbohydrates | 3g | 16g |
| of which sugars | 2.6g | 12g |
| Protein | 8.3g | 38g |
| Salt | 0.29g | 1.3g |
| Fibre | 2.2g | 10g |
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.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a peeler, a sieve, a masher & a measuring jug
Roast the carrot
- Cut the carrots into 1cm thick batons (peel optional). Strip the thyme from the stalks and roughly chop
- Place the carrot onto a lined baking tray and toss with half the thyme, 1 tsp oil, salt and pepper. Toss to coat and roast for 20-25 mins, until golden and softened
Make the celeriac mash
- Meanwhile, peel and roughly chop the celeriac into 2cm chunks. Peel one garlic clove. Add both to the saucepan and simmer for 15-20 mins, until soft then drain
- Return to the pan and mash with 1 tbsp oil until smooth. Season to taste with salt
Fry the pork
- Heat the medium frying pan on medium heat. Once hot, add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside
- Return the frying pan with 1 tsp oil to medium-high heat. Once hot, add the pork and cook for 6 mins per side, until golden brown. Season with salt and pepper. Transfer the pork to the lined tray alongside the carrots and bake for 8 mins, until cooked through
Simmer the sauce
- Thinly slice the shallot. Finely chop or grate the remaining garlic. Rinse the spinach
- Return the frying pan with 1 tsp oil to medium heat. Once hot, add the shallot and cook for 3-4 mins, until softened. Add the garlic and remaining thyme and cook for 1 min, then stir in the chicken stock and 100ml water. Bring to the boil and simmer for 2-3 mins, until thickened slightly
- Stir in the soft cheese and spinach until wilted, then remove from the heat. Season to taste
Serve up
- Serve the pork, mash and carrots between plates. Spoon over the creamy sauce
- Garnish with the pine nuts
Getting hungry?
Healthy, chef designed meal kits to cook at home.
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!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.