Hot Honey Pork with Greens & Roast Potatoes
Glossy, sticky pork steaks slick with chilli-flecked honey, crisp paprika roasties tumbled alongside, and bright green spring greens glistening with the pan juices — lemon wedges and a heap of mustardy slaw on the side.
Ingredients
- 900g baby potatoes, halved
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 2 garlic cloves, grated
- 4 pork loin steaks
- 2 tbsp runny honey
- 1 tsp chilli flakes
- 1 tbsp Dijon mustard
- 250g spring greens, finely shredded
- 3 spring onions, finely sliced
- 1 lemon, cut into wedges
- 15g flat-leaf parsley, roughly chopped
- salt and black pepper to taste
- Crusty bread, to serve
- Wholegrain mustard coleslaw, to serve
Method
- Heat the oven to 220C fan. Toss the halved potatoes with 2 tablespoons of the olive oil, the smoked paprika, a good pinch of salt and plenty of black pepper. Tip onto a large tray cut-side down and roast for 35 to 40 minutes, until the undersides are deeply golden and the edges crisp.
- Stir the grated garlic into the remaining tablespoon of olive oil. Spoon it over the potatoes for the final 5 minutes of roasting so they come out glossy and fragrant rather than scorched.
- While the potatoes finish, mix the honey, chilli flakes and Dijon in a small bowl until loose and glossy. Season the pork steaks well on both sides with salt and black pepper, then brush over half the hot honey mixture.
- Heat a large frying pan over a medium-high heat until properly hot. Lay the pork in away from you and cook for 3 to 4 minutes on each side, until burnished and just cooked through. Brush with the remaining glaze for the final minute so it bubbles and turns sticky without catching.
- Lift the pork onto a board to rest for a few minutes. Drop the spring greens and spring onions straight into the same pan, splashing in a tablespoon of water if it looks dry. Toss through the sticky pan juices for 2 to 3 minutes until just tender but still bright and lively.
- Slice the pork on the diagonal, or leave the steaks whole, and spoon every last bit of sticky honey-mustard pan juice over the top.
- Pile the roasties alongside, heap on the greens, scatter with parsley and tuck in lemon wedges for squeezing. Bring the coleslaw and crusty bread to the table for mopping.
Per serving
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