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.
Serving size
Ingredients
Ingredients
- 1 sweet potato (use half)
-
200g passata (use half)(tomatoes, salt, citric acid)
- 1 tsp fennel seeds (use half)
- 1 free-range pork loin
- 1 tsp ground cumin (use half)
- 40g pitted green olives (use half)
- 110g baby tomatoes (use half)
- 1 tsp smoked paprika (use half)
- 80g baby spinach (use half)
- 1 handful of fresh rosemary (use half)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 631Kcal |
| 469kJ | 2640kJ | |
| Fat | 5.7g | 32g |
| of which saturates | 1.6g | 8.8g |
| Carbohydrates | 9g | 49g |
| of which sugars | 3.1g | 18g |
| Protein | 6.8g | 38g |
| Salt | 0.23g | 1.3g |
| Fibre | 1.7g | 9.3g |
Ingredients
Ingredients
- 1 tsp ground cumin
-
200g passata(tomatoes, salt, citric acid)
- 40g pitted green olives
- 110g baby tomatoes
- 80g baby spinach
- 1 tsp smoked paprika
- 1 handful of fresh rosemary
- 1 tsp fennel seeds (use half)
- 2 free-range pork loins
- 1 sweet potato
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 630Kcal |
| 468kJ | 2634kJ | |
| Fat | 5.7g | 32g |
| of which saturates | 1.6g | 8.8g |
| Carbohydrates | 9g | 49g |
| of which sugars | 3.1g | 18g |
| Protein | 6.8g | 38g |
| Salt | 0.23g | 1.3g |
| Fibre | 1.6g | 9.2g |
Prep in 10
High protein
4 of 5 a day
New
Spanish Pork Loin & Sweet Potato Casserole
Get stuck into this Spanish feast, featuring free-range British pork loin. Marinated in cumin, paprika and fennel seeds, then sizzled till golden on the outside, and juicy on the inside. Punchy olives and fragrant rosemary pack even more flavour. Vitamin-rich sweet potatoes to keep it filling.
Cooking Instructions
Cooking Instructions
- Place the pork in a small bowl and mix with half the fennel seeds, paprika, cumin, 1 tsp oil and a good pinch of sea salt. Set aside to marinate.
- Boil a kettle. Leaving the skin on, cut the potato into 1/2cm discs. Place in a small saucepan and cover with salted boiling water. Simmer for 8-10 mins, until cooked but still holding together well, then drain.
- Heat a 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 the tomatoes and olives, cook for 2 mins, then add the passata and half the chopped rosemary. Simmer gently for 2 mins then add the spinach and cooked potato. Simmer for a final 3-4 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 and garnish with remaining rosemary to taste.
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.