Pork Steak With Garlic Mash And Mustard Sauce

Boil a kettle

Peel and chop your potatoes into bite-sized pieces, then peel your garlic

Add the chopped potatoes and peeled garlic to a pot of boiled water with a large pinch of salt, bring to the boil and cook over a high heat for 10-15 min or until fork-tender

Once cooked, drain and return them to the pot to steam dry

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

Rub the steak[s] 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 steak[s] and cook for 5-6 min on each side or until browned and cooked through

Reboil a kettle

Trim, then slice your green beans in half

Top, tail, peel and chop your carrot[s] into quarters lengthways, then into batons

Add the sliced green beans and carrot batons to a pot, cover them with boiled water

Bring to the boil over a high heat and cook for 5-6 min or until tender, then drain and return to the pot until serving

Dissolve your chicken stock mix, red wine vinegar, wholegrain mustard and 1 tsp [1 1/2 tsp] [2 tsp] sugar in 150ml [200ml] [250ml] boiled water – this is your mustard stock

Once the pork steak is cooked through (no pink meat!), transfer to a chopping board or shallow plate, cover with a clean tea towel and leave to rest until serving

Reserve the pan and any pork juices

Return the pan to a medium-low heat

Once hot, add the mustard stock to the pan and cook for 3-4 min

Increase the heat to medium-high, add a knob of butter and cook for 1-2 min or until thickened to creamy consistency

Once thickened, remove from the heat and stir in the reserved pork juices – this is your mustard sauce

Return the drained potatoes & garlic to a low heat with a knob of butter and a splash of milk

Mash until smooth and season with a pinch of salt and pepper – this is your garlic mash