Creamy Honey Mustard Pork

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top and add green beans and carrot. • Cover and steam until carrot is tender, and potatoes can be easily pierced with a fork, 7-8 minutes.

• While the veggies are cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork loin steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.

• Transfer carrot and green beans to a medium bowl, drizzle with a little olive oil and season with salt and pepper. Cover to keep warm. • Drain potato and return to the saucepan. • Add dill & parsley mayonnaise, the milk and the salt to the saucepan and mash with a potato masher or fork until smooth, then cover with a lid to keep warm.

• Return frying pan to a low heat. Add garlic and cook, stirring, until fragrant, 1 minute. • Add light cooking cream, wholegrain mustard (see ingredients), honey and chicken-style stock powder (see ingredients). Stir through the pork resting juices, and simmer until thickened, 2 minutes. Season with pepper.