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.
BBQ Pork Loins with Mash & Jalapeño Slaw
Fiery, zesty and crunchy, jalapeño cabbage slaw is the perfect contrast to creamy mashed potatoes and juicy free-range British pork. Pair the lot with your own homemade barbecue sauce, starring smoky paprika and sweet honey.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp apple cider vinegar
- 1 red cabbage
- 30g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 large potatoes
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 handful of fresh coriander
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 25g hot honey (Honey, Chili Extract)
- 1 unwaxed lime
- 4 free-range pork loins
- 200g seasonal mixed tomatoes
- 1 tbsp smoked paprika
- 1 carrot
Nutritional Information
Calories: 646
Protein: 41g
Carbs: 55g
Fat: 29g
BBQ Pork Loins with Mash & Jalapeño Slaw
Fiery, zesty and crunchy, jalapeño cabbage slaw is the perfect contrast to creamy mashed potatoes and juicy free-range British pork. Pair the lot with your own homemade barbecue sauce, starring smoky paprika and sweet honey.
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Cooking Instructions
- Bring a saucepan filled with lightly salted hot water to a boil. Roughly chop the potatoes into 2cm chunks (peel optional), then add to the pan. Simmer for 18-20 mins, until soft, then drain. Return to the pan and mash with 1 tbsp oil, a pinch of sea salt and black pepper.
- Make the BBQ sauce. Heat a small saucepan on medium-low heat. Halve the tomatoes. Add the mustard, paprika, tomatoes, honey, vinegar and tamari. Cook for 8-10 mins, until thickened. Set aside.
- Heat a large frying pan with 2 tsp oil on medium-high heat. Add the pork and cook for 4-5 mins, per side, until cooked through. Remove and leave to rest then thinly slice against the grain. Add the sliced pork to the BBQ sauce and mix to coat.
- Make the slaw. Trim and finely slice the cabbage. Coarsely grate the carrot. Combine both in a bowl with the yoghurt and half the jalapeños. Zest the lime. Roughly chop the coriander. Add the zest, half the coriander, juice from the lime, 1 tsp oil and a pinch of sea salt and black pepper to the bowl. Mix well and set aside.
- Serve the BBQ pork with mash, coleslaw and any leftover BBQ sauce on the side. Garnish with the remaining jalepeños.
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