Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Roast loin with bacon-flecked cabbage — Britain.
Equipment: Roasting tin; large frying pan
Measures and names
Ingredients
- 700 g pork loin
- 100 g bacon lardons (diced bacon)
- ½ cabbage, shredded
- 150 ml double cream (heavy cream)
- 1 tbsp wholegrain mustard
- 1 tbsp oil
- Salt and black pepper
- Fresh thyme
Method
- Heat the oven to 200°C (fan 180°C). Season the loin well, rub with the oil and scatter with thyme.
- Roast for 25–30 minutes, until cooked through but still juicy (63–65°C in the centre). Rest for 10 minutes.
- Meanwhile, fry the bacon lardons until crisp, then add the cabbage and cook for 6 minutes, until wilted.
- Stir in the cream and mustard and bubble for 2 minutes, until it clings to the cabbage. Taste — the bacon salts it, so season with pepper only.
- Slice the pork thickly and serve on the creamy cabbage with the resting juices.
Swaps and tips
Creamy, bacon-flecked cabbage makes a luxurious low-carb side. Don’t overcook the loin — rest it to keep it juicy.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 35 g | 5 g | 3 g | 40 g | 512 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
