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.
Spanish Pork, Sweet Potato & Tomato Casserole
with olives, rosemary and baby spinach. Pork marinated in cumin, paprika and fennel seed.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 2 sweet potato
- 160g baby spinach
- 300g passata
- 2 tsp ground cumin
- 1 tsp fennel seeds
- 220g baby plum tomatoes
- 40g pitted green olives
- 2 tsp smoked paprika
- 4 free-range pork loins
- 1 handful of fresh rosemary
Nutritional Information
Calories: 639
Protein: 42g
Carbs: 51g
Fat: 31g
Spanish Pork, Sweet Potato & Tomato Casserole
with olives, rosemary and baby spinach. Pork marinated in cumin, paprika and fennel seed.
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Cooking Instructions
- Place the pork in a bowl and mix with the fennel seeds, paprika, cumin, 1 tsp oil and season generously with sea salt. Set aside to marinate.
- Boil a kettle. Leaving the skin on, cut the potato into 1/2cm discs. Place in a large saucepan and cover with salted boiling water. Simmer for 8-10 mins, until cooked but still holding together well, then drain.
- Heat a large frying pan with 1 tbsp oil on a medium-high heat and cook the pork for 4-5 mins on each side. When the pork is cooked through, remove from the pan to rest.
- Halve the tomatoes. Strip the rosemary from its stalks and roughly chop. Keeping the pork pan on medium-high heat, add another tablespoon of oil. Add the tomatoes and olives, cook for 2 mins, then add the passata and chopped rosemary. Simmer gently for 3-5 mins then add the spinach and cooked potato. Simmer for a final 5-8 mins, until the sauce has thickened and the potato is fully cooked. Add a splash of hot water during cooking if the tomato sauce gets too thick.
- Season the casserole with sea salt and black pepper then serve onto plates. Top with the pork loin.
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