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Juicy Pork Loin with Harissa Tomato Sauce & Mash
Our free-range British pork loins are flavourful enough to stand up to the bold flavours of harissa and smoked paprika. After pan-searing and baking, we dish them up with mustard-spiked mashed potatoes and crunchy tenderstem.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 onion
- 2 tsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 handful of fresh thyme
- 2 carrot
- 2 garlic clove
- 2 free-range pork loins
- 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)
- 200g passata (tomatoes, salt, citric acid)
- 1 tsp smoked paprika
- 2 large potatoes
- 180g Tenderstem broccoli
- 2 tsp ras el hanout-style seasoning (use half) (Ginger, Black Pepper, Salt, Turmeric, Lavender Flowers, Cardamom, Mace, Pimento, Fennel, Chilli, Cinnamon)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
Nutritional Information
Calories: 723
Protein: 44g
Carbs: 69g
Fat: 30g
Ingredients
- 200g passata (use half) (tomatoes, salt, citric acid)
- 2 tsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 180g Tenderstem broccoli (use half)
- 2 carrot
- 2 large potatoes
- 1 handful of fresh thyme (use half)
- 1 tsp smoked paprika (use half)
- 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)
- 2 garlic clove
- 2 tsp ras el hanout-style seasoning (use a quarter) (Ginger, Black Pepper, Salt, Turmeric, Lavender Flowers, Cardamom, Mace, Pimento, Fennel, Chilli, Cinnamon)
- 1 free-range pork loin
- 1 onion (use half)
Nutritional Information
Calories: 961
Protein: 49g
Carbs: 121g
Fat: 31g
Juicy Pork Loin with Harissa Tomato Sauce & Mash
Our free-range British pork loins are flavourful enough to stand up to the bold flavours of harissa and smoked paprika. After pan-searing and baking, we dish them up with mustard-spiked mashed potatoes and crunchy tenderstem.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Bring a saucepan filled with salted hot water to a boil. Cut the potatoes into 2cm cubes (peel optional) and add to the saucepan. Simmer for 18-20 mins, until soft, then drain. Return to the pan and mash with the mustard, a pinch of sea salt and black pepper. Cover to keep warm.
- Dissolve the stock cube in a jug with 200ml hot water (100ml for 1 person). Finely dice the onion. Finely chop or crush the garlic. Thinly slice the carrots into half-moons (peel optional). Strip the thyme leaves from the stalks.
- Heat a large frying pan with 1 tsp oil on high heat. Season the pork with sea salt and black pepper. Add the pork and cook for 2 mins, per side, until golden. Transfer to a plate and set aside.
- Reheat the pork pan with 1 tsp oil on medium heat. Add the onion, garlic and carrots and cook for 3-4 mins. Add the thyme (to taste), paprika and half the ras el hanout, cook for 1 min, then add the passata, harissa and stock. Simmer for 3 mins. Season with sea salt and black pepper.
- Transfer the mixture to an ovenproof dish. Top with the pork and bake for 10-12 mins, until the pork is cooked through.
- Trim the broccoli. Place on a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 10-12 mins, until golden and cooked through.
- Serve the mash with the harissa sauce, pork loin and roasted broccoli.
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