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Orange and Rosemary Pork with Broccoli and Pea Crush

This is dinner party worthy: so much flavor, meltingly tender pork, and a wonderful orange and rosemary scented pan sauce. The easy broccoli and pea crush is flecked with green onions for added piquancy and perfectly compliments the pork. You can make the veg a bit ahead of time, keep it on the back of the stove then mash it and gently reheat just before serving. Note to selves for next time: a buttery Parker House roll (or several) would be perfect alongside!

Orange and Rosemary Pork with Broccoli and Pea Crush

1 tsp. olive oil
1 pork tenderloin, cut into 2″ slices
5 shallots, halved
2 rosemary sprigs
5 fl. oz. chicken stock
1 tsp. smoked paprika
1 tsp. honey
1 orange, peeled and pith removed

For the Broccoli and Pea Crush:

7 oz. broccoli, cut into small florets
3 green onions, chopped
4 oz. frozen peas
olive oil

Heat the oil over medium heat in a non-stick skillet and add the pork. Brown on all sides then remove from the pan. Reduce the heat to low and add the shallots, cut-side down. Cover and cook 8-10 minutes until softened.

Return the pork to the pan with the rosemary, stock, paprika, and honey. Partly cover and cook gently for 10 minutes.

Meanwhile, boil the broccoli and green onions in boiling, salted water for 5 minutes. Add the peas and cook another 5 minutes, until tender. Drain and crush with a masher. Stir in enough olive oil to moisten and check seasoning.

Cut between the membrane of the orange over a bowl to make segments. Add any resulting juice to the pork. When the pork is cooked, remove from the heat, toss in the orange segments and serve alongside the crush.

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