Creamy Honey Mustard Pork

Cook the potato in the boiling water 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 cook until the veggies are tender and the potato can be easily pierced with a knife, 4 minutes. Transfer the carrot and broccolini to a bowl, then drizzle with a little olive oil and season with salt and pepper. Cover to keep warm.

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, cook the pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes.
TIP: Pork can be served slightly blushing pink in the centre.

Drain the potato and return to the saucepan. Add the dill & parsley mayonnaise (see ingredients), milk and the salt, then mash with a potato masher or fork until smooth. Stir through the herbs (reserve some for garnish!). TIP: We are adding mayo to the mash in place of butter!

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