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Pork Loin and Rosemary Chips
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Pork Loin and Rosemary Chips

Pork Loin and Rosemary Chips

with garlicky green beans

Under 650 calories
Family Friendly
Nut free
Total Time45 minutes
Cooking Time35 minutes


Serving amount

10 grams


1 unit(s)


2 unit(s)


300 grams

Pork Loin Steak

150 grams

Green Beans

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)406 kcal
Energy (kJ)1700 kJ
Fat18.7 g
of which saturates7 g
Carbohydrate28.4 g
of which sugars4.2 g
Dietary Fiber0 g
Protein35 g
Cholesterol0 mg
Salt0.76 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Fryingpan with lid


Cook the Potatoes

Preheat your oven to 240°C/220°C fan/gas mark 9. Remove butter from fridge to soften. Pick rosemary leaves from stalks and roughly chop (discard the stalks). Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop chips onto a large baking tray. Drizzle with oil, season with salt, pepper and half the rosemary. Toss to coat. Spread out in one layer. TIP: Use two baking trays if necessary.

Get Prepped

Peel the garlic cloves. Pop half into a small piece of foil with a drizzle of oil and scrunch to enclose it. When the oven is hot, roast the potatoes on the top shelf until golden, 25-30 mins. Turn the potatoes halfway through. Add the garlic parcel to the tray for 10-12 mins of cooking time then remove. Meanwhile, grate the remaining garlic (or use a garlic press).

Cook Your Green Beans

Trim the green beans. Heat a drizzle of oil in a pan on medium-high heat. Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins. Stir in the grated garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Then transfer to a bowl and cover to keep warm.

Make the Butter

Once the garlic has roasted, remove from the foil and squeeze out the flesh. Mash with a fork and pop into a small bowl with the butter and remaining rosemary. Season with salt and pepper, then mix to combine and set aside.

Cook the Pork

Pop the (now empty) pan back on high heat with a drizzle of oil. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once the oil is hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins. Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.Spoon over the butter, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands after handling raw meat. The steak is safe to eat when the outside is browned.

Finish and Serve

Thinly slice the pork, then plate up with the potatoes and garlicky green beans alongside. Drizzle any buttery juices over the steak. Enjoy!