Pork with cauliflower mash and apple sauce

3 medium potatoes, peeled and chopped into 2cm cubes 250g cauliflower Splash of milk 50g butter Salt and black pepper 1 x 500g pork tenderloin, cut in half 1 tsp dried thyme 300g sugarsnap peas, trimmed 2 apples, peeled, cored and chopped into 1cm cubes 2 tbsp vegetable oil 250ml chicken stock

1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. 2 Place the potatoes and cauliflower in a large pot with a pinch of salt and enough water to cover by 2cm. Bring to a boil and cook for 14-15 minutes until very tender. Drain and return to the pot.

3 Add the milk and half of the butter to the drained potatoes and cauliflower. Mash with a fork or potato masher until mostly smooth. Season with salt and pepper, set aside and keep warm. 4 Meanwhile, heat one tablespoon of oil in a large pan over high heat. Season the pork all over and sprinkle with the thyme. Add to the pan and brown on all sides. 5 Transfer the pork to one side of a large baking tray. Add the sugarsnaps to the other side, drizzle with the remaining oil and season with salt and pepper. Roast for 12-14 minutes or until the pork is completely cooked throughout and the sugarsnaps are tender. 6 Return the large pan to a medium heat and add the remaining butter. Once melted, add apples and cook for 6-8 minutes until golden. Season with salt and pepper. Stir in the chicken stock. Turn the heat to medium-high and cook for 3-4

minutes until the apples are tender, using a wooden spoon to scrape any sticky bits from the bottom of the pan. 7 Slice the pork into medallions. Divide the cauliflower mash and sugarsnaps between serving plates, then add the pork. Spoon over the apple pan sauce and serve.

Per Serving 578kcals, 22.3g fat (9.5g saturated fat), 55.2g carbs (19.6g sugars), 51.4g protein, 12g fibre, 0.419g sodium