You might be surprised to see my first recipe post since returning from Mexico doesn’t have guacamole involved but, after eating it every day for two weeks (most of the time 3 meals a day) I need a bit of a break! This recipe is a great one as its so easy to whip up but it is packed with flavour. Feel free to add any additional veggie bits and pieces to this, we’ve had it a couple of times and changed the green beans for asaparagus, kale and/or carrots.

Honey Mustard Pork with Pan Fried New Potatoes 

Serves 2 = 11sp each

For the pork

2 x 100g lean pork steaks, fat removed

1 tbsp honey

2 tsp Dijon mustard

2 tbsp balsamic vinegar

Small handful of fresh thyme, finely chopped

Salt and pepper

To accompany

400g new potatoes, halved

Pack of green beans

Method

In a bowl mix together the honey, mustard, balsamic vinegar and thyme.

Take the pork and pop each piece inside some baking paper. Beat with a meat mallet or rolling pin until the pork is around ½ cm thick. Pop the pork in the bowl with the marinade and pop in the fridge until you need it.

Pop the potatoes in a pan of salted boiling water for 15 minutes. Add the green beans for the last 5 minutes.

While the potatoes are cooking, spray a griddle pan with low cal spray and heat up. Season the pork on one side and then add to the frying pan, cooking on one side for 3-4 minutes. Season the other side while one side is cooking and then flip, cooking for 3-4 minutes on the other side (or until cooked through). The pork shouldn’t take too long to cook as you have made it nice and thin.

Pop the pork onto two plates. Drain the potatoes and green beans and then add the potatoes to the griddle pan. Spray with 1kal and season with salt and pepper. Fry for a few minutes to crisp up the outsides. Serve the green beans and potatoes with the pork. Finish with a little rocket.

Enjoy!