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.
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Juicy Pork Loin with Apple & Thyme Gravy
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.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
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
Nutritional Information
Calories: 695
Protein: 40g
Carbs: 69g
Fat: 29g
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)
Nutritional Information
Calories: 803
Protein: 42g
Carbs: 93g
Fat: 30g
Juicy Pork Loin with Apple & Thyme Gravy
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.
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Cooking Instructions
- 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.
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