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Roasted Pork Loin

Roasted Pork Loin

with Sweet Potato Mash and Peppercorn Sauce

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We’ve taken the best pork loin we could lay our hands on from our Butcher Nick ‘The Knife’ and teamed it up with super nutritious sweet potato mash. If you’ve got peppercorns in the cupboard then given them a whack and add them to your sauce - or otherwise you can leave them out - it’ll still taste crazy good!

Tags:Not Suitable for CoeliacsHealthy
Allergens:Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 cup(s)

Sweet Potato

1 unit(s)

Pork Medallion

3 tbsp

Creme Fraiche

(ContainsMilk)

1 cup(s)

Broccoli

½ unit(s)

Beef Stock Pot

Not included in your delivery

unit(s)

Olive Oil

unit(s)

Salt

unit(s)

Pepper

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2087.8160000000003 kJ
Energy (kcal)499 kcal
Fat28.0 g
of which saturates11.0 g
Carbohydrate21 g
of which sugars0.0 g
Protein39 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pot
Frying Pan
Baking Tray
Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Take the pork out of the fridge to come to room temperature. Boil a large pot of water with ½ tsp of salt and pre-heat your oven to 180 degrees. Peel the sweet potato and cut into rough 2cm cubes. Separate the broccoli florets from the stalk (you can also peel, chop and cook the stalk).

2

Boil the sweet potato for around 10-15 mins or until soft. Lift the potatoes from the water once done and keep the water for the broccoli. Mash the sweet potatoes with a good pinch of salt and pepper. Stir through a tsp of butter (if you have some) or a tbsp of crème fraîche.

3

Meanwhile cover your pork fillet with a good pinch of salt and pepper. Heat 1 tbsp of olive oil in a frying pan on medium-high heat. Once the oil is hot add in the pork fillet and cook for a couple of mins on each side until it has nicely browned off.

4

Transfer the fillet to a baking tray and cook in the oven for 15 mins. Tip: Do not wash up your frying pan as we’ll use it to make your sauce tastier later. Once cooked, take it out of the oven and leave it to rest for a few mins.

5

Cook the broccoli in the water left over from the potatoes (if you need to top it up a little bit that’s ok). Cook for a few mins and then remove from the water. Save some water for your sauce!

6

To make your sauce put your used frying pan back on medium-high heat. Once it gets hot add 200ml of the water from the broccoli and stir in ½ the stock pot. Once the sauce reduces by half, take it from the heat and let it cool for 2 mins. Stir through 2 tbsp crème fraîche.

7

If you want to spice up your sauce, crush ½ tsp of your own black peppercorns in a pestle and mortar. Tip: If you don’t have a pestle and mortar you can put them in clingfilm and whack them with a pan. Add the crushed peppercorns to your sauce at the same time as the stock.

8

Slice the pork and serve everything straight away with your sauce. YUM!