Roasted succulent pork loin steak topped with sweet pears, crispy sage leaves and served with a moreish raw slaw made from the wonderful seasonal root kohlrabi, with a mustard vinaigrette and baked tender stem broccoli.

Serves: 2 | Cook Time: 25 mins | Calories: 515 | Type: Gluten-Free | Macros P: 40g / C: 30g / F: 29g


  • 2 x 150g pork loin
  • 1 pear
  • 200g tenderstem broccoli
  • 250g kohlrabi
  • 1 lemon
  • 2 tsp dijon mustard (mustard)
  • Fresh thyme
  • Fresh sage

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 200C / gas mark 6.
  2. Slice the pear in half, remove the core and slice each half into 6 thin wedges. Trim the tenderstem. Remove the thyme and sage leaves from their stalks.
  3. Season the pork with sea salt and black pepper. Heat a frying pan with 1/2 tbsp oil on a medium heat and fry the pork for 2-3 mins each side until golden brown.
  4. Place the pork on a baking tray, and place the tenderstem and pear slices alongside, drizzle with 1/2 tbsp oil and scatter over half of the thyme leaves. Place in the oven and cook for 10 mins or until the pork is cooked through.
  5. In a bowl, mix the juice from the lemon with the dijon mustard, 1 tsp olive oil, the remaining thyme leaves and season with sea salt and black pepper. Peel and grate the kohlrabi and place in the bowl, coat in the lemon dressing.
  6. In the same frying pan, heat 1 tsp oil on a medium heat and fry the sage leaves for 3 mins until turning crispy.
  7. Place the pork on two warm plates and top with the sliced pear and crispy sage. Serve alongside the tenderstem and kohlrabi slaw.