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 Traybake with Minted Edamame
Dig into free-range British pork loins in this celebration of a traybake. Marinated with rosemary and baked till golden and juicy. Fluffy roasted baby potatoes. Vitamin C-rich edamame with fresh-cut mint. Dollops of herby pesto and a sprinkle of lemon zest for zing.
Prep in 10
High protein
Serving size
Ingredients
- 12 baby potatoes
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 handful of fresh rosemary
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 200g edamame beans (Soya)
- 4 free-range pork loins
- 1 unwaxed lemon
- 2 leek
- 1 handful of fresh mint
Nutritional Information
Calories: 635
Protein: 45g
Carbs: 35g
Fat: 35g
Pork Loin Traybake with Minted Edamame
Dig into free-range British pork loins in this celebration of a traybake. Marinated with rosemary and baked till golden and juicy. Fluffy roasted baby potatoes. Vitamin C-rich edamame with fresh-cut mint. Dollops of herby pesto and a sprinkle of lemon zest for zing.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Strip the rosemary from the stalks and finely chop. Halve the potatoes lengthways. Place onto a lined baking tray or oven dish and toss with the garlic paste, 1/2 tbsp oil and a good pinch of rosemary and sea salt. Bake for 15 mins.
- Season the pork with half the rosemary, a pinch of sea salt and black pepper. Trim and thinly slice the leeks into half-moons. After 15 mins of baking, add the leeks to the tray and mix well. Place the pork on top and drizzle with 1/2 tbsp oil. Bake for 15-20 mins, until the pork is cooked through and the veg is soft.
- Pick the mint leaves from the stalks and finely chop. Place the edamame in a saucepan and cover with lightly salted hot water. Boil for 1 min, then drain. Return to the pan and mix with half the mint, 1 tsp olive oil, a pinch of sea salt and black pepper. Set aside then keep warm.
- Zest the lemon over the traybake. Spoon over the minted edamame and dollop over the pesto (to taste). Garnish with the remaining mint and lemon, cut into wedges.
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