Orange-Thyme Pork Loin Steaks

Add the potato to the saucepan of boiling water and place a colander or steamer basket on top. TIP: The colander should not touch the water. Add the green beans and zucchini to the colander, cover with a lid and steam for 10-15 minutes, or until the veggies are soft but still retain some bite. Transfer the green beans and zucchini to a medium bowl and season with a pinch of salt and pepper. Drizzle with olive oil and cover to keep warm. Drain the potato and cover to keep warm.

While the veggies are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the pork loin steaks and cook for 2-4 minutes on each side (depending on the thickness), or until cooked through. Transfer to a plate and cover with foil to rest for 5 minutes.TIP: It’s okay for pork to be served slightly blushing pink in the centre.

Return the same frying pan to a medium heat and add another drizzle of olive oil (if needed). Add the thyme and orange zest and cook for 1 minute, or until fragrant. Add the just from the orange and the brown sugar and cook for 1 minute, or until reduced slightly. Return the pork loin steaks (and any resting juices) to the pan and heat for 30 seconds or until warmed through.

Return the same large saucepan to a medium heat and add the butter and garlic. Cook for 2 minutes, or until fragrant. Add the potato and toss in the garlic butter. Add the milk, salt (see ingredients list) and a pinch of pepper and mash, using a potato masher or fork, until smooth.