Roast Pork Loin with Creamy Cabbage and Leeks

cook 30 mins
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 500 g (1 lb) pork loin, trimmed of fat
  • 3 tablespoons olive oil
  • 300 g (10 oz) sweet potatoes, peeled and chopped
  • 250 g (8 oz) savoy cabbage, shredded
  • 3 leeks, trimmed and sliced
  • 3 tablespoons soured cream
  • 2 teaspoons wholegrain mustard
  • Mix together the spices in a bowl, then rub over the pork. Heat 1 tablespoon of the oil in an ovenproof frying pan, add the pork and cook until browned on all sides. Transfer to a preheated oven, 180°C (350°F), Gas Mark 4, and cook for 20–25 minutes or until cooked through. Leave to rest for 2 minutes.
  • Meanwhile, cook the sweet potatoes in a saucepan of boiling water for 12–15 minutes until tender, adding the cabbage and leeks 3–4 minutes before the end of the cooking time. Drain well.
  • Heat the remaining oil in a frying pan, add the vegetables and fry for 7–8 minutes until starting to turn golden. Stir in the cream and mustard.
  • Slice the pork and serve on top of the vegetables.
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