Mustard Pork Steaks

Place the potato wedges on a prepared oven tray, toss in 1/2 the olive oil, arrange in a single layer and season with salt and pepper. Bake for 25-30 minutes, or until golden and cooked through. Meanwhile, chop the broccoli into small florets. Pat the pork loin steaks dry with a paper towel.

In the last 10 minutes of the potato cooking time, bring a medium saucepan of water to the boil. Place a steamer basket over the water. Add the broccoli and cover with a lid. Steam the broccoli for 4-5 minutes, or until softened. If you don’t have a steamer basket, simply add the broccoli directly to the saucepan of boiling water for 3 minutes, or until softened. Drain and set aside, covered, to keep warm.

Heat the remaining olive oil in a medium frying pan over a medium-high heat. Season the pork loin steaks with salt and pepper. Cook the pork loin steaks for 2-3 minutes on each side, or until just browned. Set aside on a plate, covered in foil, to rest for 5 minutes. Slice into 1 cm strips. Note – This method will cook the steak to just white. If you prefer a little bit of pink just reduce the cooking time slightly. TIP: Pork (like all meat) continues to cook after removal from the heat.

While the pork is resting, heat the same frying pan over a medium heat. Crumble the vegetable stock cube (only use suggested amount) into the frying pan and add the water, wholegrain mustard and honey. Stir continuously with a wooden spoon for 1-2 minutes, scraping all the crispy bits off the base of the pan, until thickened slightly but still a runny consistency. Remove from the heat.