Honey Thyme Pork with Lemon Potatoes
Honey, this pork is going to blow your mind! We could pretend the main attraction here is the warm potato salad with festive green peas, or succulent pork, but that’d be dishonest. If we’re being real, the magic in this dish is the stunning honey thyme sauce (isn’t it always the way with good things at Christmas? It’s all about the sauce). Rich, caramelised, indulgent – we could go on and on, but we’ll let you get on with the eating. Bon Appetit!
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
1 kg
potatoes
½ bag
snow peas
½
lemon
700 g
pork loin steaks
½ bunch
thyme
Not included in your delivery
2 tbs
olive oil
2 tbs
honey
2 tbs
butter
(Contains: Milk;)
Utensils
Cooking Steps
To prepare the ingredients, cut the potatoes into 2 cm pieces (unpeeled). Detring the snow peas. 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 snow 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 snow 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 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.
