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. Why not take a bite into this slice of life?!
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pork loin steaks
Bring a medium saucepan of water to the boil. Preheat oven to 240°/220°C fan-forced. Place the chat potatoes (unpeeled) in the saucepan of boiling water and cook for 10 minutes. Drain and run under cold water until cool enough to handle. Place 1 potato in between two wooden spoon handles. Make slices crossways at 3 mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes. Arrange on an oven tray lined with baking paper. Season with a generous pinch of salt and pepper and drizzle with olive oil. Place in the oven to cook for 25-30 minutes, or until tender.
While the potatoes are cooking, cut the broccoli into 2 cm florets and dice the stem into 1 cm pieces. Chop the zucchini into 2 cm chunks. Pick the thyme leaves until you have 2 tsp for 2 people / 1 tbs for 4 people.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the broccoli stem and florets and cook for 5-6 minutes, or until tender. TIP: Add a dash of water to the pan to speed up the cooking process. Add the zucchini and continue cooking for 3-4 minutes, or until tender. Season with a pinch of salt and pepper. Set aside on a plate and cover with foil to keep warm.
Heat another drizzle of olive oil in the same frying pan over a medium-high heat. Season the pork loin steaks with a pinch of salt and pepper on both sides, and cook for 2-3 minutes on each side (depending on thickness), or until cooked through. TIP: It's okay to serve pork slightly blushing in the centre.
Reduce the heat to medium-low and add the honey, thyme and butter to the pan and spoon over the pork for a further 2-3 minutes, or until the sauce begins to thicken. Transfer the pork to the plate with the greens and cover with foil. Continue cooking the honey-thyme sauce for a further 1 minute, or until syrupy and caramelised.
Divide the hasselback potatoes, greens and honey-thyme pork steaks between plates. Drizzle with the remaining honey-thyme sauce.