Theo Randall's Pork Loin
Prep Time
75 min
Cuisine
Italian
Use within
5-6 days
The first in a series of exciting cooking collaborations, we’ve teamed up with Michelin starred chef Theo Randall to bring you a simple yet flavourful Italian-inspired dish from his latest book. Juicy pork loin steaks with a creamy potato and leek al forno.
Prep Time
75 min
Cuisine
Italian
Use within
5-6 days
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
In Your Box
Ingredients for 2 people (double for 4)
You Will Need
Oven-proof dish, tin foil, olive oil, pepper, salt
Nutritional Information*
Percentages are based on an adult's daily intake
- tin of anchovies<strong>†</strong>
- lemon
- New potatoes
- Breadcrumbs<strong>†</strong>
- leek
- garlic clove
- British pork loin steaks
- double cream<strong>†</strong>
- rosemary
| Typical Values | per 100g | per serving |
|---|---|---|
| Energy | 591 kJ 142 kcal |
4442 kJ 1066 kcal |
| Fat of which saturates |
9.4 g 5.1 g |
70.7 g 38 g |
| Carbohydrate of which sugars |
8 g 2.1 g |
59.8 g 15.6 g |
| Fibre | 0 g | 0 g |
| Protein | 6.8 g | 50.7 g |
| Salt | 0.4 g | 3.04 g |
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
- tin of anchovies
- lemon
- New potatoes
- Breadcrumbs
- leek
- garlic clove
- British pork loin steaks
- double cream
- rosemary
-
Milk
Allergens
- Allergens highlighted by † (fish, wheat-gluten, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4
Cut the potatoes (with skin on) into 2cm pieces
Add the potatoes and salt (optional) to a pot of boiling water and boil for 6 min or until you can just about pierce them with a knife
2
Meanwhile, cut the leeks in half and wash to remove any grit from between the leaves
Slice the leeks into 2cm pieces for step 3
Crush the garlic with the back of a knife and chop (or grate) finely
Drain the anchovy fillets of their oil and roughly chop
3
Once the potatoes are partially cooked, add the leeks to the same pot and boil for a further 4 min, or until both are tender
Drain well and transfer to a large mixing bowl
4
Add a saucepan over a low heat with 1 tbsp of olive oil and briefly fry the garlic and anchovies for 1 min until fragrant
Add the cream and cook gently for 5 min, stirring occassionally
Transfer the cream mixture to the bowl of potato and leeks and gently mix to coat the vegetables
Season with pepper to your taste
5
Turn the creamed potato and leek mixture into an ovenproof baking dish
Cover with foil and place in the oven for 30 min
After the 30 min, remove the foil, scatter the breadcrumbs over the surface, and bake for a further 8-10 min, or until lightly browned on top
6
Meanwhile, finely chop the rosemary
Cut the lemon(s) into quarters
Mix together the rosemary, 3/4 of the lemon juice, 1-2 tbsp olive oil (extra virgin is best!) and season to taste with salt and pepper for your marinade
Trim any excess fat from the pork
Rub the marinade on both sides of the pork and set aside covered for 25-30 min
7
Once you've returned the potatoes to the oven for the final 8-10 min, begin cooking the pork
Heat a thick-based grill pan to a medium-high heat
Once hot, cook the pork for 4-5 min per side, or until cooked through
Remove from the heat and rest for 2 min
Serve the pork with the potato and leek al forno and the remaining lemon on the side
Enjoy!