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.
Juicy Pork Loin with Hot Honey Chickpeas
Pack in the protein in this one-pan weeknight dinner. Full-of-fibre chickpeas meet tender free-range British pork loins. Toss in sweet and spicy hot honey, fragrant fennel seeds and juicy plum tomatoes for flavour. A handful of vitamin-dense kale and a final spritz of lemon - and dinner is served.
Ready in 20
High protein
Serving size
Ingredients
- 460g chickpeas (Chickpeas, water, salt)
- 2 tbsp tomato purée
- 4 free-range pork loins
- 2 tsp fennel seeds
- 100g kale
- 200g baby tomatoes
- 25g hot honey (Honey, Chili Extract)
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 557
Protein: 44g
Carbs: 13g
Fat: 28g
Juicy Pork Loin with Hot Honey Chickpeas
Pack in the protein in this one-pan weeknight dinner. Full-of-fibre chickpeas meet tender free-range British pork loins. Toss in sweet and spicy hot honey, fragrant fennel seeds and juicy plum tomatoes for flavour. A handful of vitamin-dense kale and a final spritz of lemon - and dinner is served.
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Cooking Instructions
- Boil a half-full kettle. Season the pork with sea salt. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the pork and cook for 4-5 mins, per side, until cooked through. Once cooked, remove and leave to rest. Dissolve the stock cube in a jug with 300ml boiling water.
- Reheat the pork pan on medium-high heat with 1 tsp oil. Add the fennel seeds, kale, whole tomatoes, honey and 2 tbsp hot water. Cook for 2-3 minutes, until the kale has wilted. Season with sea salt and black pepper.
- Drain and rinse the chickpeas. Roughly chop the parsley. Add the chickpeas, stock, tomato puree and half the parsley to the pan. Season with sea salt and black pepper. Simmer for 6-8 mins, until thickened. Zest and quarter the lemon. Stir the zest and any pork resting juices into the chickpeas.
- Serve the chickpea mixture in bowls and top with the pork. Garnish with lemon wedges and the remaining parsley.
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