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 dauphinoise potatoes & sautéed courgettes
Who doesn’t love dauphinoise potatoes? Our version features garlic, shallots, thyme and cashew cream, and is served with British free-range pork loins, pan-fried until juicy. Courgettes and tomatoes bring vitamins on the side.
Prep in 10
High protein
Serving size
Ingredients
- 1 handful of fresh thyme
- 2 tsp cornflour
- 4 garlic clove
- 3 large potatoes
- 2 mixed vine tomatoes
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 4 free-range pork loins
- 20g cashew parm cheez (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 1 chicken stock cube (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)
- 1 shallot
- 1 tsp nutmeg
- 2 courgette
Nutritional Information
Calories: 582
Protein: 41g
Carbs: 38g
Fat: 29g
Pork loin with dauphinoise potatoes & sautéed courgettes
Who doesn’t love dauphinoise potatoes? Our version features garlic, shallots, thyme and cashew cream, and is served with British free-range pork loins, pan-fried until juicy. Courgettes and tomatoes bring vitamins on the side.
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Cooking Instructions
- Preheat the oven to 240C/ fan 220C / gas mark 8. Boil a kettle. Mix the cornflour in a jug with 50ml cold water, then add the stock cube, cheez and 100ml boiling water. Stir to dissolve.
- Thinly slice the potatoes and place in a saucepan. Cover with lightly salted boiling water and boil for 12 mins, then drain. Meanwhile, thinly slice the shallot and garlic. Dice the courgettes into small cubes. Finely chop the thyme leaves. Roughly chop the tomatoes.
- Heat a large pan with 1 tsp oil on a medium heat and add the garlic, shallot and thyme. Cook for 3 mins, then add half the nutmeg, the cream and the stock. Simmer for 3 mins.
- Transfer the potatoes to an ovenproof dish and arrange in a fan shape. Pour the creamy sauce over the potatoes and bake for 25 mins, until golden.
- Season the pork with sea salt and black pepper. Heat a frying pan with 1 tsp oil on a medium-high heat. Add the pork and cook for 5 mins on each side, until golden and cooked through. Remove from the pan to rest (keep warm).
- Keep the pan on the heat and add 2 tsp oil, the courgettes and the tomatoes. Season with sea salt and black pepper. Sauté for 5 mins, stirring regularly, until softened.
- Serve the pork with the dauphinoise and sautéed vegetables.
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