Pork Loin With Crushed Potatoes And Peppercorn Sauce

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

Boil a full kettle, then 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 with a little vegetable oil and season both sides with salt

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

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

Once the pork loin is cooked, transfer to a plate and set aside

Return the reserved pan to a medium heat

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

Reboil a kettle

Add 1/2 tsp [3/4 tsp] [1 tsp] flour and cook for 30 secs, then add 75ml [110ml] [150ml] boiled water and your soft cheese and give everything a good mix up

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

Whilst the sauce is thickening, trim, then add your green beans to a separate pot, cover them 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 green beans and return them to the pot

Add a knob of butter 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!