Pork á L’Orange with Hazelnuts, Sprouts & Bacon

To prepare the ingredients, halve the Brussels sprouts and quarter the red onion. Cut the purple sweet potato into cubes, finely chop the bacon, and peel and crush the garlic. Lastly, juice the orange.

Toss the Brussels sprouts, purple sweet potato, and red onion in a dash of olive oil and place on a baking tray. Sprinkle with the bacon and season with pepper. Place the hazelnuts on the remaining oven tray. Place both trays in the oven. Remove the hazelnuts after 8 minutes, or until the skins begin to lift. Continue cooking the vegetables and bacon for a further 7-10 minutes, or until the vegetables are tender.

Wrap the hazelnuts in a clean tea towel and rub vigourously to remove the skins. Discard the skins and roughly chop the hazelnuts. Set aside.

Heat half of the olive oil in a medium frying pan over a medium-high heat. Season the pork loin steaks with salt and pepper. Add to the hot pan and cook for 3 minutes on each side, or until cooked to your liking. Transfer the pork to a plate and cover with foil. Rest for 5 minutes.

Return the same frying pan to a medium-high heat and add the butter, the remaining olive oil, and the garlic. Once bubbling, add the orange juice and mustard, and stir, scraping the base of the pan, until the mixture reduces a little and thickens slightly. Remove from the heat.