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.
Tags:
Calorie Smart
•Family Friendly
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
10 grams
Rosemary
3 unit(s)
Potatoes
2 unit(s)
Garlic
300 grams
Pork Loin Steak
200 grams
Asparagus
Not included in your delivery
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
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.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Aluminum Foil
•Pan with Lid
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- 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.
