Pork & Creamy Mushroom Sauce

Add the potato to the saucepan of boiling water and cook for 5 minutes. Place a colander or steamer basket on top of the saucepan and add the carrot. Cover with a lid and steam until the carrot has softened, 4 minutes. Add the green beans to the carrot and continue cooking until the veggies are tender and the potato can be easily pierced with a knife, 4-5 minutes. Transfer the veggies to a bowl and season with salt and pepper. Drain the potato and return to the saucepan. Cover to keep warm.

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the pork loin steaks on both sides with salt and pepper and add to the hot pan. Cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate, cover with foil and set aside to rest for 5 minutes.

Return the pan to a high heat with a drizzle of olive oil. Add the sliced mushrooms and cook until well browned, 5-6 minutes. Reduce the heat to low and add the garlic. Cook, stirring, until fragrant, 1 minute. Add the light cooking cream, crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people) and any pork resting juices and stir to combine. Simmer until slightly reduced, 2-3 minutes. Season to taste with salt and pepper.

Add the milk, salt, butter and a pinch of pepper to the saucepan with the potato. Mash with a potato masher or fork until smooth.