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Pan-fried Pork Loin

with Cavolo Nero Champ and Apple Glaze

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

241 kcal

Protein

:

34g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

2 pot(s)

Apple and Sage Jelly

100 grams

Chopped Cavolo Nero

2 unit(s)

British Pork Loin Steaks

1 sachet(s)

Chicken Stock Powder

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 bunch(es)

Flat Leaf Parsley

unit(s)

Spring Onion

grams

Potatoes

Nutritional information

Energy (kJ)1007 kJ

Energy (kcal)241 kcal

Fat11.2 g

of which saturates5.3 g

Carbohydrate2.3 g

of which sugars1 g

Dietary Fibre1.7 g

Protein34 g

Salt0.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

FC CHEF - GET ACCURATE TIMINGS ON THIS PLEASE**** 1 tester said it took 40 mins.. '- Chop the potatoes into 2cm chunks (no need to peel!)

Pop the potatoes into a large saucepan with a pinch of salt.
Pour in the boiling water (at least 3 cm deeper than the spuds), cover with a lid and pop onto high heat. Boil rapidly for 12-15 mins until soft.

2

Roughly chop the flat leaf parsley.
Grate the cheddar cheese.

3

Heat a splash of oil in a frying pan over medium high heat.
Season the pork with salt and pepper. Brown the pork for 2 mins on each side.
Lower the heat and cook for another 8 mins. Turn every 2 mins. Tip: The pork is cooked when no longer pink in the middle.
When the pork is cooked, remove from the pan and wrap in foil to keep warm.

4

Add the Cavolo Nero to the boiling potatoes.
Cook for 5 mins until the cavolo nero is tender.
Drain the potatoes and Cavolo Nero then return to the pan off the heat.
Mash with a potato masher and stir in the grated cheese and a knob of butter if you have it.
Mix well and season with salt and pepper. Keep warm with the lid on.

5

When the pork is out of the pan, add the water (amount specified in the ingredients list) and stock pot.
Bring to the boil and stir to dissolve the stock pot. Mix in the apple and sage jelly and chopped parsley. Stir well then remove from the heat.

6

Spoon the cavolo nero champ onto your plates.
Slice the pork thinly and arrange on top.
Pour any pork juices into the apple and sage glaze and then spoon on top of the pork and around the plate. Enjoy!

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