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Pot Roast Pork

with Roasties, Carrots and Sugar Snaps

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

248 kcal

Protein

:

7.8g protein

Total

:

35 minutes

Difficulty

:

Medium

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

Ingredients

serving amount

½ sachet(s)

Chicken Stock Powder

grams

Pork Fillet

50 grams

Creme Fraiche

½ unit(s)

Onion

1 unit(s)

Garlic Clove

150 grams

Sugar Snap Peas

½ bunch(es)

Flat Leaf Parsley

1 unit(s)

Carrot

250 grams

Pork Loin Fillet

450 grams

Potatoes

½ pot(s)

Dried Thyme

Not included in your delivery

100 milliliter(s)

Water for the Pork

Nutritional information

Energy (kJ)1040 kJ

Energy (kcal)248 kcal

Fat0.7 g

of which saturates0.2 g

Carbohydrate55.5 g

of which sugars10.1 g

Dietary Fibre9 g

Protein7.8 g

Salt0.1 g

Potassium1045.1 mg

Calcium26.3 mg

Iron0.8 mg

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

Instructions

1

Heat a splash of oil in casserole pan over medium high heat. Season the pork fillets with salt and pepper and sprinkle on the leftover thyme. When the oil is hot, brown the pork fillet on all sides and then remove from the pan to a plate. Add the carrots and onions to your pan and cook until softened, 7-10 mins.

2

Add the garlic, cook for a minute then add the water (amount specified in the ingredients list), bring to the boil. Add the chicken stock pot and stir to dissolve. Lower the heat so as the stock is bubbling gently. Retur the pork to the pan so as it is half submerged in the stock. Cover with a tight fitting lid or foil. Simmer for 15 -17mins, until the pork is no longer pink in the middle. Turn half way to ensure even cooking. [cook the sugarsnaps both in the pot for last 5 mins and the same as step 5 for comparison]

3

When the pork and potatoes have 5 mins left to cook, heat a splash of oil in a frying pan over medium heat. Add the sugar snaps and stir-fry for 3 mins before adding a splash of water. Cover with a lid or foil and steam-fry until tender, 2-3 mins more.

4

When the pork is ready, remove from the pan, cover with foil on your board to rest while you make the sauce. Bring the stock in the pork pan up to the boil and stir in the crème fraiche. Warm through and then stir in the parsley. Share the potatoes and sugar snaps between your plates. Slice the pork pieces as thin as you can and arrange on top of the sugar snaps. Spoon the sauce all over the meat and tuck in!

5

Utensil

6

Small Saucepan

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