Honey & Thyme Pork
Ain’t life a lot like good food? It’s always a balance between the sweet and the bitter. We’ve walked the tightrope with this delicate blend of succulent pork with honey and thyme, buttery leek and taters and zingy zucchini. Take a bite into this slice of life!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
450 g
potatoes
2 steak
pork loin
1 bunch
thyme
1
leek
1
zucchini
½
lemon
Not included in your delivery
2 tsp
olive oil
1 tbs
honey
1 tbs
butter
(Contains: Milk;)
1 tbs
milk
(Contains: Milk;)
Utensils
Cooking Steps
To prepare the ingredients, peel and quarter the potatoes. Pick the thyme leaves, and finely slice the white part of the leek. Peel the zucchini into ribbons and cut the lemon into wedges.
Place the potatoes in a saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Drain and return back to saucepan.
Meanwhile, season both sides of the pork loin steaks with salt and pepper. Heat the olive oil in a medium frying pan over a medium-high heat. Add the pork and cook for 2 minutes on each side. Add the honey, thyme and butter and cook for 2-3 minutes spooning over the pork as it cooks until the sauce has thickened slightly and caramelised. Transfer the pork to a plate and cover with foil. Pour the sauce into a small bowl and cover with foil to keep warm.
Wipe the frying pan clean with paper towel and place back over a medium heat. Add a dash of olive oil and the leek. Cook, stirring, for 3 minutes or until softened. Transfer the leek to the saucepan with the potato. Using a potato masher, mash the leek and potato with a splash of milk until you’ve reached your desired consistency. Season to taste with salt and pepper.
Meanwhile, bring a kettle of water to the boil. Place the zucchini ribbons in a heatproof bowl and cover with the boiling water. Sit for 30 seconds then drain immediately.
Divide the leek and potato mash and zucchini ribbons between plates. Add the pork loin steaks and drizzle with the honey and thyme sauce. Serve lemon wedges on the side.
