Honey Thyme Pork
with Buttery Veg
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 taters and sweet sugar snap peas. 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
400 g
potatoes
100 g
sugar snap peas
½
lemon
2 steak
pork loin
1 bunch
thyme
Not included in your delivery
2 tsp
olive oil
1 tbs
honey
1.5 tbs
butter
(Contains: Milk;)
Utensils
Cooking Steps
To prepare the ingredients, cut the potatoes into 2 cm pieces (unpeeled). Trim and destring the sugar snap peas. Zest and juice the lemon, and pick the thyme leaves.
Place the potatoes in a large saucepan of cold water. Bring to the boil and cook for 20 minutes or until tender. Add the sugar snap peas in the final 1 minute. Drain and transfer to a large bowl. Pour the lemon juice and olive oil over the hot potatoes and sugar snap peas and toss well. Season to taste with salt and pepper. Set aside.
Meanwhile, season both sides of the pork loin steaks with salt and pepper. Heat a splash of olive oil in a medium frying pan over a medium-high heat. Add the pork loin steaks 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. Continue cooking the sauce for a further 1 minute or until thick and syrupy.
To serve, divide the lemon potatoes and sugar snap peas between plates. Add the pork loin steaks and drizzle with the honey and thyme sauce.
