Herb De Provence Pork Loin With Dijon Butter Sauce & Crushed Potatoes

Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature

Pat your pork loin steak[s] dry with kitchen paper

Rub with a little vegetable oil and season both sides with your herbs de Provence and a generous pinch of salt and pepper

Peel and grate your garlic

Chop your potato[es] into bite-sized pieces

Peel and finely chop your shallot[s]

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the seasoned steak[s] and cook for 5-6 min on each side or until browned and cooked through (no pink meat!)

Once done, transfer the cooked steak[s] to a clean chopping board, cover with a clean tea towel and leave to rest for 2 min

Reserve the pan

While the steak is cooking, add the chopped potatoes and half the grated garlic (you'll use the rest later!) to a large heatproof bowl and cover with cling film

Add the bowl to the microwave for 7-8 min or until tender

Once done, add a drizzle of olive oil with a generous pinch of salt and crush lightly

While the pork steak is resting, boil half a kettle

Return the reserved pan to a medium-high heat

Once hot, add the diced shallot and remaining grated garlic and cook for 2-3 min or until slightly softened

Add 1/2 tbsp [1 tbsp] [1 1/2 tbsp] flour and cook for 1 min, then add your Dijon mustard, Chinese rice wine, chicken stock mix, 100ml [130ml] [180ml] boiled water and a generous knob of butter

Cook for 1-2 min or until slightly thickened – this is your Dijon butter sauce

Meanwhile, wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Season with a pinch of salt and pepper – this is your wilted spinach