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 Beetroot & Sweet Potato Borscht
This hearty beetroot soup is like a warm hug on a cold day. Fibre-rich sweetheart cabbage simmers away with vibrant beetroot. Top with tender strips of free-range British pork loin to pack in the protein. Finish with a drizzle of yoghurt for creamy comfort. Who said soups were boring?
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 shallot
- 1 sweetheart cabbage
- 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)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 1 handful of fresh dill
- 200g raw beetroot
- 2 tbsp tomato purée
- 1 sweet potato
- 2 free-range pork loins
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
Nutritional Information
Calories: 642
Protein: 40g
Carbs: 63g
Fat: 27g
Ingredients
- 1 chicken stock cube (use a quarter) (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 sweet potato (use half)
- 200g raw beetroot (use half)
- 1 sweetheart cabbage (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 handful of fresh dill (use half)
- 2 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 1 shallot (use half)
- 2 tbsp tomato purée
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 free-range pork loin
Nutritional Information
Calories: 657
Protein: 41g
Carbs: 65g
Fat: 27g
Pork Loin with Beetroot & Sweet Potato Borscht
This hearty beetroot soup is like a warm hug on a cold day. Fibre-rich sweetheart cabbage simmers away with vibrant beetroot. Top with tender strips of free-range British pork loin to pack in the protein. Finish with a drizzle of yoghurt for creamy comfort. Who said soups were boring?
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 7. Dice the sweet potato into 1-2cm cubes (peel optional). Place on a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Boil a half-kettle. Finely slice the shallot. Peel and coarsely grate the beetroot. Trim and finely slice the cabbage. Heat a large saucepan with 1/2 tsp oil on medium-high heat. Add the shallot and cook for 2-3 mins. Dissolve half the stock cube in a jug with 400ml boiling water (200ml for 1 person).
- Add the beetroot and cabbage to the pan and cook for 4 mins. Stir in the tomato puree, ketchup and stock. Simmer for 5-8 mins, until the liquid has reduced slightly and the cabbage is soft.
- Meanwhile, season the pork with sea salt and black pepper. Heat a medium frying pan with 1/2 tsp oil on medium-high heat. Add the pork and cook for 4-5 mins, per side, until cooked through. Remove and leave to rest, before thinly slicing against the grain.
- Roughly chop the dill (save some whole sprigs for garnish). In a bowl, mix the yoghurt, garlic paste, dill and a pinch of sea salt. Stir the roasted sweet potato through the borscht and season with sea salt and black pepper (to taste).
- Stir any pork resting juices into the borscht and serve in bowls. Top with the pork, dill yoghurt and sprigs of dill.
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