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.
Pork au poivre with roasted veg & spinach
This saucy little number has a little extra oomph courtesy of the piquant green peppercorns that spice up the creamy herb and shallot reduction. Pour it over juicy pork slices, roasted carrots and potatoes and nutmeg-sprinkled spinach and... ooh la la! A divine dinner time is yours.
SWK: Source of fibre
SWK: High protein
Plants 4
Serving size
Ingredients
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 500g baby potatoes
- 3 carrot
- 2 shallot
- 1 handful of fresh thyme
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 5g green peppercorns in brine (Green Peppercorns, Water, Salt, Acetic Acid.)
- 1 unwaxed lemon
- 160g baby spinach
- 0.5 tsp ground nutmeg (use half)
- 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)
- 300g pork medallions
Nutritional Information
Calories: 576
Protein: 50g
Carbs: 78g
Fat: 7.6g
Ingredients
- 1000g baby potatoes
- 5 carrot
- 3 shallot
- 1 handful of fresh thyme
- 1 unwaxed lemon
- 320g baby spinach
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- ½ tsp ground nutmeg
- 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)
- 600g pork medallions
- 10g green peppercorns in brine (Green Peppercorns, Water, Salt, Acetic Acid.)
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
Nutritional Information
Calories: 540
Protein: 49g
Carbs: 69g
Fat: 7.3g
Pork au poivre with roasted veg & spinach
This saucy little number has a little extra oomph courtesy of the piquant green peppercorns that spice up the creamy herb and shallot reduction. Pour it over juicy pork slices, roasted carrots and potatoes and nutmeg-sprinkled spinach and... ooh la la! A divine dinner time is yours.
Cook time:
40 mins
Cuisine:
French
Food group:
Pork
Allergens: Milk
Cooking Instructions
Roast your spuds & carrots
- Heat your oven to 220ºC/fan 200ºC/gas 7/air fryer 190ºC. Halve the potatoes, and cut the carrots into ½cm-thick batons.
- Put them on a large baking tray lined with baking paper (or into the air-fryer basket), spritz with cooking spray and lightly season. Roast for 25-30 mins (or air-fry for 18-20 mins).
Soften the veg
- Meanwhile, peel and finely dice the shallots. Finely chop the thyme leaves, and zest the lemon.
- Spritz a non-stick saucepan with cooking spray and put it over a medium heat. Fry half the shallots for 5-7 mins.
- Add the spinach and a pinch of nutmeg (to taste), crumble in a quarter of the stock cube (half of it for 4 portions) and pour in 75ml water. Simmer for 5-6 mins, until the spinach is wilted.
Sizzle that pork
- On a separate board, trim any visible fat from the pork and lightly season.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the pork for 4-5 mins on each side until cooked through. Remove from the pan and leave to rest.
Add some oomph!
- Finely chop half the peppercorns.
- Keep the frying pan over a medium-high heat and spritz with cooking spray. Fry the remaining shallots with the chopped peppercorns for 3-4 mins.
- Add the garlic & herb paste and half the thyme. Crumble in another quarter of the stock cube and pour in 100ml water (use the remaining half of the stock cube and 200ml water for 4 portions). Add the rest of the peppercorns, stir well and simmer for 3-4 mins (5-6 mins for 4 portions).
- Take off the heat and leave to cool a little. Stir in the yogurt and lemon juice (to taste).
Sauce & serve
- Toss the potatoes and carrots with the zest and remaining thyme. Slice the pork against the grain and serve with the potatoes, carrots and spinach, then spoon on the sauce.