Pork Loin With Crushed Potatoes And Dairy Free Peppercorn Sauce

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

Chop your waxy potatoes in half

Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork-tender, then drain and return to the pot

Meanwhile, peel and finely chop your shallot[s]

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

Rub them with a little vegetable oil and season both sides with salt

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

Once hot, add the seasoned steak[s] and cook for 4-5 min on each side or until they're browned and cooked through (no pink meat!)

Once done, transfer the cooked steak[s] to a plate to rest and reserve the pan

Return the reserved pan to a medium heat

Once hot, add the chopped shallot and cook for 2 min

Reboil a kettle

Add 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 30 secs, then add half your creamy single oat (save the rest for later!) and give everything a good mix up

Add your cracked black pepper, Chinese rice wine and half your wholegrain mustard and bring to the boil over a high heat, then add any resting juices from the plate with the steak[s] and cook for 3-4 min or until thickened – this is your dairy-free peppercorn sauce

Tip: Cooking for 2? Save the remaining mustard for another meal!

Whilst the sauce is thickening, add your Tenderstem broccoli to a separate pot with boiled water (just enough to cover them) and season with a pinch of salt

Bring to the boil over a high heat and cook for 3-4 min or until tender

Once cooked, drain the Tenderstem broccoli and return it to the pot

Add the remaining creamy single oat and a generous pinch of salt to the drained potatoes

Crush the potatoes lightly with a masher or the back of a fork – these are your crushed potatoes

Tip: Don't press too hard, you only want to crush them!