The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Garlic & herb pork with roasted root veg
Once you’ve mixed up this herby, garlicky topping, you’ll want to drizzle it over everything! We’ve taken a simple pan-fried pork medallion and turned it into a flavour sensation by adding roasted celeriac, potatoes, carrots and beetroot, sprinkled with fresh thyme, finished with garlic and parsley yogurt and served with a mushroomy gravy.
SWK: High protein
Plants 4
SWK: High fibre
Serving size
Ingredients
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 handful of fresh flat-leaf parsley
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 5g dried porcini mushrooms
- 400g celeriac (Celery)
- 2 carrot
- 1 large potatoes
- 200g raw beetroot
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 300g pork medallions
- 1 handful of fresh thyme
Nutritional Information
Calories: 471
Protein: 47g
Carbs: 55g
Fat: 7.0g
Ingredients
- 400g celeriac (Celery)
- 400g potatoes
- 4 carrot
- 400g raw beetroot
- 2 handful of fresh flat-leaf parsley
- 1 handful of fresh thyme
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 10g dried porcini mushrooms
- 600g pork medallions
Nutritional Information
Calories: 453
Protein: 46g
Carbs: 52g
Fat: 6.6g
Garlic & herb pork with roasted root veg
Once you’ve mixed up this herby, garlicky topping, you’ll want to drizzle it over everything! We’ve taken a simple pan-fried pork medallion and turned it into a flavour sensation by adding roasted celeriac, potatoes, carrots and beetroot, sprinkled with fresh thyme, finished with garlic and parsley yogurt and served with a mushroomy gravy.
Cook time:
45 mins
Cuisine:
Italian
Food group:
Pork
Allergens: Celery, Milk
Cooking Instructions
Before you start
- 1x large baking tray
- 1x measuring jug
- 1x small bowl
- 1x large non-stick frying pan
Get roasting
- Heat your oven to 240ºC/fan 220ºC/gas 9. Peel the celeriac and dice into 1cm cubes, then cut the potatoes into 2cm cubes. Cut the carrots into batons. Trim and peel the beetroot, then cut each into 6-8 wedges (depending on size).
- Put the celeriac, potatoes and carrots on a large baking tray lined with baking paper and spritz with cooking spray.
- Add the beetroot to the tray, separate to the rest of the veg. Roast for 25-30 mins until everythingʼs soft and golden.
Stir up the stock
- Meanwhile, dissolve half the stock cube (all of it for 4 portions) in 150ml boiled water, add the dried porcini and leave to soak for 5 mins.
- Scoop out the porcini, finely chop and return to the stock.
Mix your herby garlic yogurt
- At the same time, roughly chop the parsley, then finely chop the thyme leaves.
- In a small bowl, mix the parsley, garlic paste and half the yogurt.
Sort the pork & gravy
- On a separate board, trim any visible fat from the pork, then lightly season. Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Cook the pork for 4-5 mins on each side until golden brown.
- Pour in the stock. Add the thyme and simmer for 3-4 mins until the pork is cooked through and the liquid is reduced by half, then remove the pan from the heat. Take out the pork and leave the liquid to cool a little, then stir in the remaining yogurt.
Dinner is served!
- Dish up the pork, roast veg and gravy, then spoon the herby garlic yogurt onto the veg.