Honey mustard glazed pork

Name: Honey mustard glazed pork
Cook time: 25 min
Yield: 2
Cuisine: Bury St Edmunds, UK

with rosemary potatoes and herb cream

Ready in around 25 mins

RECIPE FACT:

The name “rosemary” has nothing to do with the rose or the name Mary, but derives from the Latin name ros marinus, which means “dew of the sea.”

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE POTATOES:
Line an oven tray with baking paper. Place the steamed potatoes onto the tray, pour over the rosemary oil and toss to coat. Season with salt and pepper and cook in the oven for 20-25 mins.
2. TO COOK THE HONEY MUSTARD PORK:
Remove the pork loin steaks from their packaging and pat dry with a paper towel. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the pork, season with salt and cook for 1-2 mins on each side. Pour over the honey mustard glaze and cook for a further 1 min. Remove from the heat, cover to keep warm and allow to rest.
3. TO COOK THE SWEET STEM BROCCOLI AND PEAS:
Using hot water from the kettle, bring a pot of salted water to the boil over a high heat. Trim the woody ends off the sweet stem broccoli and discard. When the water is boiling, add the sweet stem broccoli and cook for 2 mins. Add the peas and cook for a further 1 min. Drain into a colander, drizzle with olive oil and season with salt and pepper.
TO SERVE:
Smear the herb cream onto plates. Top with the veggies, rosemary potatoes and honey mustard glazed pork. Drizzle over any remaining honey and mustard glaze.