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
-
400ml almond cream (Nuts)(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 tsp smoked paprika
-
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 onion
- 1 handful of fresh tarragon
- 240g chestnut mushrooms
- 4 free-range pork loins
- 2 sweet potato
- 160g sliced cavolo nero
-
2 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
Allergens
Contains:
Nuts
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 116Kcal | 671Kcal |
| 484kJ | 2806kJ | |
| Fat | 6.5g | 38g |
| of which saturates | 1.6g | 9.5g |
| Carbohydrates | 8g | 45g |
| of which sugars | 2.3g | 13g |
| Protein | 7.0g | 40g |
| Salt | 0.23g | 1.4g |
| Fibre | 1.0g | 5.7g |
Prep in 10
High protein
Pork Loins with Creamy Mushroom & Tarragon Sauce
Everyone loves this creamy mushroom and tarragon sauce, starring fresh herbs and decadent almond cream. Pour it over pan-fried British pork loins (free-range of course!) Dish up with colourful cavolo nero and sweet potatoes to pack in vitamins K and A.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Slice the sweet potatoes into 1cm thick discs (peel optional). Place onto a lined baking tray and toss with 1/2 tbsp oil and a pinch of sea salt. Roast for 20 mins.
- Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Season the pork with sea salt and black pepper. Add the pork and cook for 4-5 mins, per side, until golden and cooked through. Remove and leave to rest.
- Thinly slice the mushrooms. Finely dice the onion. Reheat the pork pan with 1 tbsp oil to medium heat. Add the mushrooms and onion and cook for 5-6 mins, until golden. Meanwhile, pick the tarragon from the stalks and roughly chop.
- Add the garlic paste and paprika to the pan, cook for 2 mins, then add the cream and 150ml hot water. Crumble in the stock cube and stir. Bring to a boil, then simmer for 5-10 mins, until thickened. Return the pork and any resting juices to the pan and stir in half the tarragon. Season with sea salt and black pepper.
- After 20 mins of roasting the sweet potatoes, remove the tray from the oven. Add the cavolo nero to the tray and toss with 1 tsp oil and a pinch of sea salt. Return to the oven and roast for another 4-5 mins, until soft. Then, toss with the remaining tarragon.
- Serve the pork loins on plates and spoon over the mushroom sauce. Serve the roasted sweet potatoes and cavolo nero alongside.
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