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 Sage Roast Potatoes, Creamy Gherkin Sauce & Mustard Greens
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High protein
New
Serving size
Ingredients
- 40g Soft Cheese (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 80g green beans
- 90g Tenderstem broccoli
- 1 garlic clove
- 20g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 1 shallot
- 2 free-range pork loins
- 1 handful of fresh sage
- 2 large potatoes
Nutritional Information
Calories: 649
Protein: 41g
Carbs: 46g
Fat: 32g
Ingredients
- 80g green beans (use half)
- 20g gherkins (use half) (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 40g Soft Cheese (use half) (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 1 shallot (use half)
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 2 large potatoes
- 1 garlic clove
- 90g Tenderstem broccoli (use half)
- 1 handful of fresh sage (use half)
- 1 free-range pork loin (use half)
Nutritional Information
Calories: 702
Protein: 29g
Carbs: 85g
Fat: 25g
Pork Loin with Sage Roast Potatoes, Creamy Gherkin Sauce & Mustard Greens
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a medium saucepan, a sieve & a measuring jug
Get started
- Cut the potato into wedges. Place the wedges onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 20-25 mins / air fryer 22-26 mins
- Pick the sage leaves from the stalks
- After 20-25 mins / air fryer 22-26 mins, add the sage leaves to the potatoes and toss together with 1/2 tsp oil. Return to the oven and roast for a further 5-8 mins / air fryer 3-4 mins, until the potatoes are soft and the sage is crispy
Fry the pork
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork and cook for 6 mins per side, until golden brown. Season with salt and pepper. Transfer the pork one side of the lined potato tray and bake for 8 mins / air fryer 6 mins, until cooked through
- Leave the pork to rest
Do the prep & make the sauce
- Finely dice the shallot. Roughly chop the gherkins. Finely chop or crush the garlic. Trim the broccoli and green beans
- Reheat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the shallot and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the garlic and gherkins and cook for a further 1 min, then stir in the soft cheese, half the mustard and 100ml water (50ml for 1 person). Simmer for 2-3 mins, until thickened slightly. Season to taste
Cook the veg
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the broccoli and beans and boil for for 3-4 mins, until cooked, then drain and return to the pan
- Add the remaining mustard, 1/2 tsp olive oil and a pinch of salt and pepper to the veg and toss to coat
Plate up
- 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
- Share the pork between plates with the mustard greens and potatoes alongside. Top the pork with the creamy gherkin sauce
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