Meal Planner

Spiced Pork Loin with Sag Aloo


Preparation time: 15 minutes

Cooking time: 90 minutes


Serves: 4 people

  • 1 - 1.5kg eye of Hampshire Pork Loin
    rind on
  • 1 tsp Coriander Seed
  • 3 cm Cucumber
  • 0.5 tsp Cumin Seeds
  • 2 cloves Garlic
  • 1 pinch Ground Black Pepper
  • 1 tsp Ground Turmeric
  • 1 - Lime
    zest only
  • 1 - Lime
    juice only
  • 1 - Onion
    finely chopped
  • 2 tbsp Patak's Tikka Spice Paste
    not the marinade
  • 1 pinch Pepper
  • 2 tbsp Rapeseed Oil
  • 1 tbsp Rapeseed Oil
  • 1 large Red Chilli
    halved, deseeded and finely sliced
  • 1 pinch Salt
  • 1 - Shallots
    finely diced
  • 250 g Spinach
  • 2 cm SuperValu Fresh Ginger
For the Raita
  • 175 g Natural Yogurt
For the Sag Aloo
  • 3 - SuperValu Rooster Potatoes
    peeled and diced


  1. Preheat the oven to 200°C/gas mark 6. 
  2. In a small bowl, combine the oil with the tikka paste, lime zest and some salt and pepper. Place the Hampshire pork on a roasting tray and rub thoroughly with the paste. Place the roasting tray in the oven for 45 to 50 minutes, until cooked through. Set the pork aside for 10 minutes, loosely covered with a tent of foil, before carving. 
  3. Meanwhile, to make the sag aloo, steam or boil the potatoes for about 10 minutes, until cooked through. Drain well and set aside. 
  4. Heat the oil in a large pan set over a medium heat. Add the onion, garlic and ginger and fry for about 3 minutes. Stir in the chilli, turmeric, coriander seeds and cumin seeds and continue cooking and stirring for 2 minutes. Add the lime juice, cover with a lid and cook for 5 minutes. Set aside until ready to serve. 
  5. To make the raita, combine all the ingredients in a bowl. Keep in the fridge until needed. 
  6. Before serving, warm the spiced onion mixture, then add the potatoes and spinach and let it wilt in the pan. Take off the heat and keep warm while you carve the pork. 
  7. Serve the pork immediately with the sag aloo and some raita on the side.

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