Serves 4
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To serve:

  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
  2. In an ovenproof casserole dish, melt the butter and honey together over a medium heat, stirring.
  3. Season the pork with salt and black pepper. Add to the pan and cook for 4-5 minutes per side until lightly browned all over.
  4. Transfer the casserole dish to the oven and roast for 8-10 minutes until the pork is just cooked through. Transfer to a plate and tent loosely with tin foil.
  5. Place the dish back over a medium-high heat. Add the stock and thyme and allow to bubble for 2-3 minutes, using a wooden spoon to scrape up all the browned bits from the bottom.
  6. Add any juices that have been released by the pork juices onto the plate. Simmer for 3-4 minutes until slightly reduced.
  7. Slice the pork on the diagonal. Serve with creamy mashed potatoes and drizzle with the honey-butter sauce.

Nutrition Facts

Per serving: 355kcals, 17.5g fat (9.5g saturated), 8.9g carbs, 8.7g sugars, 39.5g protein, 0g fibre, 0.26g sodium

No fresh thyme? Use ½ tsp dried thyme or substitute fresh sage or rosemary.