Juicy Pork with Creamy Mash

Place the potato in a large saucepan of salted water. Bring to the boil. Simmer for 15 minutes. Add the snow peas and simmer for a further 3 minutes or until the potato and snow peas are tender. Drain. Remove the snow peas and set aside. Return the potato back to the same saucepan with the milk. Mash with a potato masher or fork until smooth. Season to taste with salt and pepper. Cover and set aside.

Meanwhile, heat half of the olive oil in a large frying pan over a medium-high heat. Season the pork striploin with salt and pepper. Cook for 3 minutes, turning to seal on all sides. When the pork is nicely coloured, transfer to a lined oven tray and cook for 15 minutes or until cooked through (pork can be served slightly pink). Remove from the oven, place on a plate and cover with foil. Rest for 5 minutes and then slice into thick slices.

While the pork is in the oven, heat the same frying pan over a medium heat. Add the remaining olive oil and half the butter. Cook the apple slices for 8-10 minutes, turning regularly, or until golden and softened. Lightly season with salt. Transfer the apple to a small bowl and cover with foil. Add the remaining butter to the pan and cook gently for 1-2 minutes to infuse the butter with all of the yummy pan juices. Pour the butter sauce over the cooked apples and cover again.