This juicy pork loin is served on sautéed squash & kale, fresh sage, and sprinkled with chilli flakes and chopped brazil nuts - a dish bursting in nutrients!

Serves: 2 | Cook Time: 25 mins | Calories: 575 | Type: Gluten-Free | Macros P: 39g / C: 34g / F: 29g


  • 2 x 150g pork loin
  • Handful of sage
  • 2 garlic cloves
  • 300g butternut squash
  • 100g kale
  • 1 lemon
  • 1/2 tsp dried chilli flakes
  • 20g Brazil nuts (nuts)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 200°C / gas mark 6 and boil a kettle.
  2. Peel the squash and cut into thin strips. Finely slice the garlic cloves. Zest the lemon. Roughly chop the kale and Brazil nuts.
  3. Drizzle over 2 tsp oil on both sides of the pork steaks, and sprinkle over a pinch of sea salt and the chilli flakes and place on a baking tray in the oven for 10-15 mins, until cooked through.
  4. Meanwhile, place the squash in a pan of boiling water for 7 mins, then drain.
  5. In a frying pan, heat 2 tsp oil on a medium heat. Add the kale and garlic and tear over the sage leaves, cook for 5 mins, stirring regularly.
  6. Add the squash and chopped Brazil nuts 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.
  7. Spoon the squash, kale, sage and Brazil nuts onto two warm plates and top with the pork. Squeeze over the juice from the lemon.