Hot Honey Pork with Greens & Roast Potatoes

• 900gbaby potatoes, halved
• 3 tbspolive oil
• 1 tspsmoked paprika
• 2garlic cloves, grated
• 4pork loin steaks (about 600g)
• 2 tbsprunny honey
• 1 tspchilli flakes
• 1 tbspDijon mustard
• 250gspring greens, finely shredded
• 3spring onions, finely sliced
• 2 tbspwater
• 1lemon, cut into 8 wedges
• Fine salt and black pepper, to taste
• 15gflat-leaf parsley, roughly chopped (optional)

Method

1. 1Heat the oven to 220°C fan for 10 minutes until fully hot. Toss the potatoes with 2 tbsp of the olive oil, the smoked paprika, salt and black pepper, then spread them cut-side down on a large roasting tray.
2. 2Roast for 40 minutes until the potato undersides are deeply golden and the exposed edges are crisp. Do not crowd the tray or they will soften rather than catch.
3. 3Mix the garlic with the remaining 1 tbsp olive oil. Turn the potatoes, drizzle over the garlic oil and roast for 5 minutes until fragrant, glossy and crisp at the uneven edges.
4. 4With 10 minutes of the potatoes' roasting time remaining, mix the honey, chilli flakes and Dijon mustard in a small bowl. Season the pork with salt and black pepper.
5. 5Heat a large frying pan over a medium-high heat. Cook the pork for 6 minutes, turning once, until well browned on both sides.
6. 6Brush the pork with the hot-honey glaze and cook for 2 minutes, turning and brushing again, until the coating is glossy and bubbling in patches without turning dark. Transfer to a board to rest for 3 minutes until the juices settle.
7. 7Add the spring greens, spring onions and water to the frying pan. Toss for 3 minutes until the greens are tender, bright and folded through the sticky pan juices, then squeeze in the juice from 2 lemon wedges.
8. 8Pile the potatoes and greens onto plates, then add the pork and any resting juices. Scatter with the parsley if using, and serve the remaining lemon wedges alongside.

Per serving

kcal

582

protein

39.6g

fibre

7.2g

carbs

53.1g

fat

25.4g