Honey-Glazed Pork & Garlic Crushed Potatoes

• Meanwhile, cut potato into large chunks.
• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. 
• Drain, transfer to a bowl and set aside.

• Meanwhile, finely chop garlic. 
• Zest lemon to get a good pinch and slice  into wedges.
• In a small bowl, combine lemon zest, the mayonnaise and a pinch of salt and pepper.
• In a medium bowl, combine pork loin steaks, garlic & herb seasoning and a drizzle of  olive oil. 

Little cooks: Help make the lemon mayo!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness).
• Remove pan from heat, then add a drizzle of honey, turning pork to coat. Transfer to a plate and cover with foil to rest for 5 minutes. 

• Return saucepan to medium-high heat, add the butter and garlic and cook, stirring until fragrant, 1 minute.
• Add a generous squeeze of lemon juice and chicken-style stock powder. Stir to combine, then remove from heat.
• Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm. 

TIP: Add a splash of water if the potato looks dry! 
Little cooks: Use those muscles and help crush the potatoes. Be gentle!