Pork Loin and Rosemary Chips
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pork Loin and Rosemary Chips

Pork Loin and Rosemary Chips

with tender garlicky asparagus

Crispy rosemary chips are the perfect savoury and herbaceous accompaniment to tender buttery pork and asparagus in this dish.

Under 650 calories
Family Friendly
Total Time45 minutes
Cooking Time35 minutes


Serving amount

10 grams


3 unit(s)


2 unit(s)


300 grams

Pork Loin Steak

200 grams


Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)511 kcal
Energy (kJ)2138 kJ
Fat10.9 g
of which saturates2.2 g
Carbohydrate64 g
of which sugars4.4 g
Dietary Fiber0 g
Protein39.8 g
Cholesterol0 mg
Salt1.88 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.


Baking Sheet with Baking Paper
Aluminum Foil
Pan with Lid


Cook the Chips
  • Preheat the oven to 240°C/220°C fan/gas mark 9. 
  • Pick the rosemary leaves and roughly chop (discard the stalks). 
  • Chop potatoes lengthways into 1cm slices, then into 1cm chips (no need to peel). 
  • Pop the chips onto a large (lined) baking tray. Drizzle with oil, season with salt, pepper and half the rosemary
  • Toss to coat and spread out. When oven is hot, roast on top shelf, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if needed.

Get Prepped
  • Peel the garlic cloves. Pop half into a small piece of foil with a drizzle of oil and scrunch to enclose. 
  • Add the garlic parcel to the tray with the chips to cook for 10-12 mins. 
  • Meanwhile, grate the remaining garlic (or use a garlic press).
  • Season the pork with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat.
Fry the Asparagus
  • Trim the bottom of the asparagus and discard.
  • Place a medium pan over medium-high heat with a drizzle of oil
  • Once the pan is hot, add the asparagus and remaining garlic and season with salt and pepper.
  • Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil.
  • Cook until tender, 4-6 mins, then remove from the pan and cover to keep warm.
Make the Garlic Butter
  • Once the garlic has roasted, carefully remove from the foil. 
  • Pop into a bowl and mash with 1 tbsp butter (double for 4p) and remaining rosemary.
  • Season with salt and pepper then mix to combine and set aside.
Cook the Pork
  • Return the pan to high heat with a drizzle of oil.
  • Once hot, fry the pork until browned, 2-3 mins on each side.
  • Reduce the heat to medium and fry for an additional 4-6 mins, turning every 2 mins.
  • When 1 min of cooking time remains, add the garlic butter, allow to melt and spoon it over to baste the pork in it.
  • Once cooked, transfer from the pan, cover and allow to rest, 1-2 mins. IMPORTANT: Pork is cooked when no longer pink in the middle.
Finish and Serve
  • When everything is ready, thinly slice the pork.
  • Plate up the butter-basted pork with the chips and asparagus alongside. 
  • Drizzle any remaining buttery juices from the pan over the top.
Meal right image

Explore Similar Recipes

Meal left image