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Theo Randall's Pork Loin

Theo Randall's Pork Loin

Rating
4.5rating out of 5

(411 reviews from our customers)

Prep Time

75 min

Cuisine

Italian

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

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We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Anchovies
1 tin of anchovies †
Lemon
1 lemon
Leek
2 leeks
garlic-clove
1 garlic clove
fresh-rosemary
10g fresh rosemary
pork loin steaks (2018)
2 British pork loin steaks
Double-cream
1 pot of organice double cream (227ml) †
Panko breadcrumbs edit
30g breadcrumbs †
Waxy potatoes re-sized
400g waxy potatoes
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<span class="strong">†</span>
  • 1 lemon
  • 1 leek
  • 1 garlic clove
  • 5g rosemary
  • 2 x 150g British pork loin steaks
  • 1 pot of double cream (227ml)<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 400g waxy potatoes
Typical Values per 100g per serving
Energy 696 kJ
149 kcal
4934 kJ
1057 kcal
Fat
of which saturates
9.8 g
5.3 g
69.4 g
37.7 g
Carbohydrate
of which sugars
9.3 g
2.6 g
66.2 g
18.3 g
Fibre 2 g 14 g
Protein 7.1 g 50.4 g
Salt 0.39 g 2.79 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
1 lemon
lemon
1 leek
leeks
1 garlic clove
garlic
5g rosemary
rosemary (100%)
2 x 150g British pork loin steaks
pork (100%)
1 pot of double cream (227ml)
milk
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
400g waxy potatoes
potato
Allergens
  • Allergens highlighted by † (fish, milk, gluten)

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

8

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Serve the pork with the potato and leek al forno and the remaining lemon on the side

Enjoy!

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