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 Steaks with Rosemary & Thyme Sweet Potato Wedges & Salsa
Succulent free-range British pork loins are pan-fried to perfection. Dished up with potatoes and carrots roasted with rosemary and garlic. Serve along with a zingy tomato-pepper salsa.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 200g baby tomatoes
- 1 shallot
- 2 tbsp red wine vinegar
- 3 carrot
- 2 pepper
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 4 small sweet potato
- 4 free-range pork loins
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 642
Protein: 39g
Carbs: 62g
Fat: 28g
Pork Steaks with Rosemary & Thyme Sweet Potato Wedges & Salsa
Succulent free-range British pork loins are pan-fried to perfection. Dished up with potatoes and carrots roasted with rosemary and garlic. Serve along with a zingy tomato-pepper salsa.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Leaving the skin on, cut the sweet potatoes into wedges. Cut the carrots into 1cm thick batons (peel optional). Place all on a baking tray with 1 tbsp oil, sea salt and black pepper. Roast for 25-30 mins, until golden and cooked through.
- Make the salsa; finely dice the shallot, peppers and tomatoes. Finely chop the parsley. Place into a mixing bowl. Add 2 tsp olive oil, vinegar, parsley and season with sea salt and black pepper. Mix and set aside.
- Season the pork with sea salt. Heat a large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork and cook for 6 mins on each side. Add to the tray with the potatoes and bake in the oven for 7 mins, until cooked.
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside. Cook for longer if necessary.
- Toss the cooked wedges with the garlic herb paste. Serve the pork with the sweet potato and carrot wedges and salsa.
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