Bring a large saucepan of salted water to the boil. Peel the **potato** and chop into 2 cm chunks. Trim the ends of the **green beans**. Slice the **courgette** into 0.5 cm strips (about the same size as the beans). Pick the **thyme** leaves until you have **1 tsp for 2 people / 2 tsp for 4 people**. Zest the **orange** until you have **1 tsp for 2 people / 2 tsp for 4 people**. Juice the orange until you have **1/4 cup for 2 people / 1/2 cup for 4 people**. Peel and crush the **garlic** (see ingredients list).

Add the **potato** to the saucepan of boiling water and place a colander or steamer basket on top. **TIP:** The colander should not touch the water. Add the **green beans** and **courgette** to the colander, cover with a lid and steam for **10-15 minutes**, or until the veggies are soft but still retain some bite. Transfer the green beans and courgette to a medium bowl and season with a **pinch** of **salt** and **pepper**. **Drizzle** with **olive oil** and cover to keep warm. Drain the potato and cover to keep warm.

While the veggies are cooking, heat a **drizzle** of **olive oil** in a large frying pan over a medium-high heat. Once hot, add the **pork loin** steaks and cook for **2-4 minutes** on each side (depending on the thickness), or until cooked through. Transfer to a plate and cover with foil to rest for **5 minutes**.**TIP:** It’s okay for pork to be served slightly blushing pink in the centre.

Return the same frying pan to a medium heat and add another **drizzle** of **olive oil** (if needed). Add the **thyme** and **orange zest** and cook for **1 minute**, or until fragrant. Add the just from the **orange** and the **brown sugar** and cook for **1 minute**, or until reduced slightly. Return the **pork loin** steaks (and any resting juices) to the pan and heat for 30 seconds or until warmed through.

Return the same large saucepan to a medium heat and add the **butter** and **garlic**. Cook for **2 minutes**, or until fragrant. Add the **potato** and toss in the garlic butter. Add the **milk**, **salt (see ingredients list)** and a **pinch** of **pepper** and mash, using a potato masher or fork, until smooth.

Divide the veggies, garlic mash and orange-thyme pork loin steaks between plates. Spoon over the remaining sauce from the pan.