Pork loin with chilli, sautéed squash and kale by Mindful Chef | Mealz

Pork loin with chilli, sautéed squash and kale

2 Servings

5 min Prep, 25 min Cook


Allergy Friendly


Calories: 532

Views: 156


Cooking Stages

    • Boil a kettle and preheat the oven to 200C.

    • Peel the squash and cut into thin strips. Finely slice the garlic cloves. Zest 1 of the lemons. Roughly chop the walnuts.

    • Drizzle over 2 tsp oil, a pinch of sea salt and the chilli flakes over the pork loin steaks on both sides and place on a baking tray in the oven for 10-15 mins until cooked through.

    • Meanwhile, place the squash in a pan of boiling water for 7 mins, then drain.

    • In a frying pan, heat 2 tsp oil, add the kale, garlic and tear over the sage and fry over a medium heat for 5 mins, stirring regularly.

    • Add the squash and chopped walnuts and turn up the heat and fry everything together for a further 3-5 mins. Turn off the heat and stir through the lemon zest.

    • Spoon the squash, kale, sage and walnuts onto a warm plate and top with the pork. Squeeze over the juice from the lemon.

Nutrition Facts

Serving Size 0 g

Amount Per Serving
Calories 532 cals27%
% Daily Value*
Kilojoules 2667 kJ27%
Fat 30.2 g46%
Sodium 0 mg0%
Carbohydrate 62.3 g21%
Protein 26.6 g53%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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