Honey Mustard Pork Steaks

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. In the last 8 minutes of cook time, add the broccolini and carrot to a colander and place on top of the saucepan. Cover with a lid and steam until tender. Transfer the veggies to a bowl, drizzle with olive oil, season with salt and pepper and cover to keep warm. Drain the potato, return to the pan and cover to keep warm.

While the potato is cooking, combine the wholegrain mustard, honey, balsamic vinegar, 1 tbs water and a pinch of salt in a medium bowl.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the pork loin steaks with 1/2 tsp of salt and a pinch of pepper. Cook the pork until browned and cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside to rest. TIP: Pork can be served slightly blushing pink.

Return the frying pan to a medium heat and add the mustard mixture plus any pork resting juices. Simmer until thickened, 4-5 minutes. While the sauce is cooking, add the butter, milk and remaining 1/2 tsp salt to the potato and mash with a potato masher or fork until smooth. Stir through the grated Parmesan cheese and chives. Cover to keep warm. When the sauce is done, remove the pan from the heat. Return the pork to the pan and turn to coat in the sauce.