Citrus pepper pork with crushed potatoes

Source: www.sainsburysmagazine.co.uk

Ingredients

Instructions

1. Boil the potatoes in a pan of boiling salted water for
   15 minutes. Add the green beans; cook for
   4-5 minutes until just tender.
2. Meanwhile, mix half of both zests with the crushed peppercorns; press onto the pork.
3. Heat 1 teaspoon olive oil in a nonstick frying pan, add the pork and fry over a high heat for
   2 minutes each side.
4. Put the remaining zest in a bowl with half the lemon juice. Mix with 2 teaspoons olive oil to make a dressing; season.
5. Whisk the rest of the lemon juice, the orange juice and honey together. Pour into the frying pan and bubble for
   2-3 minutes until syrupy, turning the pork to glaze in the sauce.
6. Remove the green beans with tongs, toss with the dressing and divide between 2 warmed plates, leaving any dressing in the bowl. Drain the potatoes, add to the bowl and crush lightly with a fork. Serve with the pork and sauce.

Nutrition

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