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.
Chermoula Pork with Hasselbacks & Cauli Mash
Flavour free-range British pork loins with vibrant chermoula paste. Pan-fry till golden and juicy, then serve over a creamy bed of vitamin B-rich cauliflower mash. To enjoy on the side? Wilted cavolo nero and crispy hasselback baby potatoes.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 1 free-range pork loin
- 1 tsp dried garlic (use half)
- 1 handful of fresh coriander (use half)
- 2 tsp smoked paprika (use half)
- 80g sliced cavolo nero (use half)
- 1 unwaxed lemon (use half)
- 1 cauliflower (use half)
- 900g baby white potatoes (use half)
- 2 tbsp chermoula paste (use half) (Rapeseed Oil, Lemons (Lemon, Water, Salt), Onions, Capers, Garlic, Red Chilli, Turmeric, Cumin, Coriander Leaves, Coriander Seeds, Sweet Paprika, Parsley)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 616
Protein: 42g
Carbs: 42g
Fat: 33g
Ingredients
- 2 tbsp chermoula paste (Rapeseed Oil, Lemons (Lemon, Water, Salt), Onions, Capers, Garlic, Red Chilli, Turmeric, Cumin, Coriander Leaves, Coriander Seeds, Sweet Paprika, Parsley)
- 1 tsp dried garlic
- 80g sliced cavolo nero
- 2 tsp smoked paprika
- 1 unwaxed lemon
- 900g baby white potatoes
- 1 handful of fresh coriander
- 1 cauliflower
- 2 free-range pork loins
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 594
Protein: 42g
Carbs: 42g
Fat: 31g
Chermoula Pork with Hasselbacks & Cauli Mash
Flavour free-range British pork loins with vibrant chermoula paste. Pan-fry till golden and juicy, then serve over a creamy bed of vitamin B-rich cauliflower mash. To enjoy on the side? Wilted cavolo nero and crispy hasselback baby potatoes.
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Cooking Instructions
- Preheat the oven to 220C/ fan 200C / gas mark 7. Prepare the hasselback potatoes; cut thin slices into each potato, being careful not to cut right down to the bottom. Remove the leaves and cut the cauliflower into florets. Place the potatoes and half the cauliflower on a lined baking tray and toss with 1/2 tbsp oil and a pinch of sea salt. Roast for 25-30 mins, until golden.
- Place the remaining cauliflower in a large saucepan and cover with salted hot water. Boil for 15-20 mins, until soft, then drain. Return to the pan and mash with the yoghurt, dried garlic, a pinch of sea salt and black pepper.
- Make the herb mix; roughly chop the coriander. Zest and halve the lemon. Place the coriander, juice from the lemon and a pinch of sea salt in a small bowl and mix. Set aside. Place the pork in a bowl and coat with the chermoula paste, zest, paprika, a pinch of sea salt and black pepper.
- Heat a frying pan with 1/2 tsp oil on medium-high heat. Add the pork and cook for 5 mins, per side, until golden and cooked through. Remove and leave to rest before thinly slicing against the grain.
- Wipe the pork pan clean and reheat to medium-high heat. Add the cavolo nero and a splash of water and cook for 2 mins, until tender. Season with sea salt.
- Serve the pork on a bed of cauli mash with the hasselbacks, roasted cauliflower and cavolo nero. Spoon the herb mix over the pork.
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