5 days 5 dinners

ORANGE & ROSEMARY PORK WITH BROCCOLI & PEA MASH

PREP TIME: 15 MINS

COOK TIME: 20 MINS

SERVES 2 (AS A MAIN)

1 tsp olive oil
2 x 150g pieces lean pork fillet, trimmed of fat
5 eshalots, halved
2 rosemary sprigs
125ml (½ cup) salt-reduced or gluten free chicken stock
1 tsp smoked paprika
1 tsp honey
1 orange, peel and white pith removed

Broccoli & pea mash

200g broccoli, cut into small florets
3 green shallots, chopped
100g frozen baby peas

1 Heat the in a large non-stick frying pan over medium-high heat. Add the pork and cook, turning the meat to seal it. Once browned, remove pork from the pan and reduce heat to low. Add the eshalots, cut-side down, cover and cook for 8-10 minutes or until softened.