Pork Loin with Roasted Squash & Rosemary Sauce

Serving size

1 person 2 people 4 people

Ingredients

2 free-range pork loins
1 handful of fresh rosemary
160g green beans
1 small butternut squash
10g hazelnuts (Nuts)
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 flat-leaf parsley
2 garlic clove
1 shallot
80g almond yoghurt (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
40g baby spinach

Allergens

Contains: Nuts

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	97Kcal	605Kcal
	405kJ	2532kJ
Fat	5.3g	33g
of which saturates	1.5g	9.2g
Carbohydrates	6g	39g
of which sugars	1.7g	11g
Protein	6.4g	40g
Salt	0.38g	2.4g
Fibre	1.7g	10g

Ingredients

1 free-range pork loin
10g hazelnuts (use half) (Nuts)
1 small butternut squash (use half)
1 handful of fresh flat-leaf parsley (use half)
2 garlic clove
160g green beans (use half)
1 shallot (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)
1 handful of fresh rosemary (use half)
40g baby spinach (use half)
80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)

Allergens

Contains: Nuts

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	97Kcal	611Kcal
	405kJ	2555kJ
Fat	5.3g	33g
of which saturates	1.5g	9.2g
Carbohydrates	6g	40g
of which sugars	1.7g	11g
Protein	6.4g	41g
Salt	0.37g	2.4g
Fibre	1.7g	10g

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

Pork Loin with Roasted Squash & Rosemary Sauce

Prep time: 0 mins

Total time: 35 mins

Cuisine: British

Food group: Pork

Meet your new favourite autumn ingredient: sweet butternut squash roasted with fragrant rosemary. Add creamy yoghurt and vitamin-rich spinach to make a flavourful base. Top with golden free-range British pork loins, doused in garlic rosemary sauce. Scatter over hazelnuts for crunch.

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.

Preheat the oven to 230C / fan 210C / gas mark 8. Boil a kettle. Peel and cut the squash into 2cm-thick wedges, discarding the seeds. Place on a lined baking tray and toss with 1 tsp oil and a pinch of sea salt. Roast for 20-25 mins, until soft and golden. Dissolve the stock cube in a jug with 300ml boiling water (150ml for 1 person).
Heat a frying pan with 2 tsp oil on medium-high heat. Season the pork with sea salt and black pepper. Add the pork and cook for 2 mins, per side, until golden. Remove the tray from the oven and add the pork. Bake for 5-6 mins, until the pork is cooked through. Then, remove and leave to rest while the squash continues roasting.
Make the sauce; finely chop or crush the garlic. Finely dice the shallot. Strip the rosemary from the stalks and finely chop. Reheat the pork pan on medium-high heat. Add the shallot, garlic and half the rosemary. Cook for 2 mins, then add the stock and spinach. Simmer for 3-5 mins, until thickened slightly. Stir in the yoghurt and season with sea salt and black pepper.
Trim the green beans. Place in a saucepan on high heat and cover with salted boiling water. Boil for 2-3 mins, until cooked. Drain, then season with sea salt and black pepper.
Roughly chop the parsley and hazelnuts. Add to the squash tray along with the cooked green beans and remaining rosemary and mix. Thinly slice the pork against the grain.
Serve the squash and green beans topped with the pork. Finish with the rosemary sauce.