Creamy Honey Mustard Pork

Add the potato to the saucepan of boiling water and cook for 5 minutes. Place a colander or steamer basket on top of the saucepan and add the carrot. Cover with a lid and steam until the carrot has softened, 2 minutes. Add the broccolini to the carrot and continue cooking until the veggies are tender and the potato can be easily pierced with a knife, 4 minutes.

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the pork loin steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes.

Transfer the carrot and broccolini to a medium bowl, drizzle with a little olive oil and season with salt and pepper. Cover to keep warm. Drain the potato and return to the saucepan. Add the dill & parsley mayonnaise (see ingredients list), milk and the salt to the saucepan and mash with a potato masher or fork until smooth. Stir through the chives (reserve some for garnish!), then cover with a lid to keep warm.

Wipe out the excess oil from the frying pan and return to a low heat. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the pure cream (see ingredients list), wholegrain mustard (see ingredients list), honey and chicken stock (1/2 sachet for 2 people / 1 sachet for 4 people). Stir through the pork resting juices and simmer until thickened, 5 minutes. Season to taste with salt and pepper.