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.
Picante-style pork with garlicky green mash
Pork medallions are pan-fried, then simmered in a punchy, picante-style tomato sauce (think tangy and spicy!) with rosemary and chilli. But the flavour doesn’t stop there. Our delicious mash combines potatoes with garlic, cavolo nero, miso and spring onions – it’s wild, it’s wonderful, and it really works!
SWK: Source of fibre
SWK: High protein
Plants 4
Serving size
Ingredients
- 1 onion
- 1 handful of fresh rosemary
- 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)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 500g potatoes
- 1 chilli
- 300g pork medallions
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp tomato purée
- 200g passata (tomatoes, salt, citric acid)
- 80g Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 3 spring onion
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 554
Protein: 46g
Carbs: 72g
Fat: 7.3g
Ingredients
- 1000g potatoes
- 2 onion
- 1 handful of fresh rosemary
- 1 chilli
- 600g pork medallions
- 16 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 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)
- 4 tbsp tomato purée
- 400g passata (tomatoes, salt, citric acid)
- 160 x Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
- 6 spring onion
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 548
Protein: 46g
Carbs: 71g
Fat: 7.1g
Picante-style pork with garlicky green mash
Pork medallions are pan-fried, then simmered in a punchy, picante-style tomato sauce (think tangy and spicy!) with rosemary and chilli. But the flavour doesn’t stop there. Our delicious mash combines potatoes with garlic, cavolo nero, miso and spring onions – it’s wild, it’s wonderful, and it really works!
Cook time:
35 mins
Cuisine:
Italian
Food group:
Pork
Allergens: Soya
Cooking Instructions
Start the spuds
- Peel the potatoes and cut into 2cm cubes. Cook in boiling water for 15-18 mins, then drain and set aside, keeping the pan for later.
Prep & fry
- Meanwhile, peel and finely dice the onions, then finely chop the rosemary leaves. Finely dice the chillies (deseed for less heat) and halve the tomatoes.
- 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. Fry the pork with the onions for 4 mins on each side, stirring the onions regularly, until the pork is golden brown.
Things get saucy!
- Add the tomatoes, chillies (to taste), half the garlic paste and half the chopped rosemary (to taste) to the frying pan.
- Cook for 1 min, then crumble in half the stock cube (use all of it for 4 portions). Tip in the tomato purée, passata and 100ml water (150ml for 4 portions) and simmer for 6-8 mins, until the pork is cooked through and the sauce has thickened.
Do the mash
- At the same time, discard the woody stalks from the middle of the cavolo nero, then thinly slice the leaves. Thinly slice the spring onions.
- Tip the cavolo nero and spring onions into the pan you cooked the potatoes in, then spritz with cooking spray. Cook for 3-4 mins until soft.
- Return the potatoes to the pan and gently mash them into the veg, then stir in the miso and remaining garlic paste.
Dish up
- Transfer the pork to a clean board and thinly slice.
- Serve the mash with the sauce and top with the sliced pork.