Honey Mustard Pork Steaks

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. In the last 8 minutes of cook time, add the broccolini, carrot and green beans to a colander and place on top of the saucepan. Cover loosely with a lid and steam until tender. Transfer the veggies to a bowl, drizzle with olive oil, season with salt and pepper and cover to keep warm. Drain the potato and return to the pan. Add the butter, milk and 1/2 the salt. Mash with a potato masher or fork until smooth, then stir through the grated Parmesan cheese and chives. Cover with a lid to keep warm.

While the potato is cooking, in a small bowl, combine the wholegrain mustard, honey, balsamic vinegar, 1 tbs water and a pinch of salt.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the pork loin steaks with the remaining salt and a pinch of pepper. Cook the pork until browned and cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: Pork can be served slightly blushing pink.

Return the frying pan to a medium heat and add the honey mustard mixture plus any resting juices from the pork. Simmer until thickened, 4-5 minutes. Remove the pan from the heat. Return the pork to the pan and turn to coat in the honey mustard sauce.