Juicy Pork Loin with Apple & Thyme Gravy

Serving size

1 person 2 people 4 people

Ingredients

2 free-range pork loins
1 parsnip
900g baby white potatoes
1 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
2 carrot
1 handful of fresh thyme
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 handful of fresh chives
2 garlic clove
1 shallot
2 apple
1 tbsp maple syrup

Allergens

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	96Kcal	695Kcal
	401kJ	2910kJ
Fat	4.0g	29g
of which saturates	1.2g	8.8g
Carbohydrates	10g	69g
of which sugars	5.0g	36g
Protein	5.5g	40g
Salt	0.36g	2.6g
Fibre	1.7g	12g

Ingredients

2 carrot
1 handful of fresh thyme (use half)
2 garlic clove
900g baby white potatoes (use half)
1 free-range pork loin
1 tbsp nutritional yeast (use half)

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
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)
1 shallot (use half)
1 handful of fresh chives (use half)
2 apple
1 tbsp maple syrup (use half)
1 parsnip (use half)

Allergens

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	82Kcal	803Kcal
	343kJ	3359kJ
Fat	3.1g	30g
of which saturates	0.9g	9.1g
Carbohydrates	10g	93g
of which sugars	6.0g	59g
Protein	4.3g	42g
Salt	0.28g	2.7g
Fibre	1.7g	17g

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Prep in 10 High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Juicy Pork Loin with Apple & Thyme Gravy

Prep time: 0 mins

Total time: 30 mins

Cuisine: British

Food group: Pork

This dinner spread is filled with the warming winter flavours you love. Tender free-range British pork loins, paired with an apple and thyme sauce flavoured with sweet maple and thyme. A filling bed of carrots, parsnips and potatoes to pack in the vitamins.

Cooking Instructions

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.

Bring a saucepan filled with salted hot water to a boil. Halve the potatoes lengthways, then add to the pan. Simmer for 12-15 mins, until just soft. Cut the carrots and parsnip into 2cm cubes (peel optional), then add to the pan for the final 10 mins of cooking. Drain altogether.
Season the pork with sea salt. Heat a large frying pan with 1 tsp oil on medium-high heat. Add the pork and cook for 4-5 mins, per side, until cooked through. Remove from the pan and leave to rest.
Meanwhile, finely chop or crush the garlic. Strip the thyme leaves from the stalks and finely chop along with the chives. Finely dice the shallot. Coarsely grate the apples.
Reheat the pork pan with 1 tsp oil on high heat. Add the potatoes, carrots and parsnip and cook for 3-4 mins, until golden. Season with sea salt and black pepper. Then, remove from the heat. Dissolve the stock cube in a jug with 150ml hot water (75ml for 1 person).
Make the sauce; heat a medium frying pan with 1 tsp oil on high heat. Add the shallot, garlic, apples and thyme and cook for 3 mins. Add the stock, nutritional yeast and maple syrup. Cook for 2 mins, until the sauce thickens. Remove from the heat and stir in half the chives.
Serve the root vegetables on plates with the pork on top. Spoon over the sauce. Garnish with remaining chives.