Mustard and Herb-Crusted Pork

Meanwhile, finely chop parsley. Finely chop 2 tbsp oregano leaves. Cut broccoli into bite-sized pieces. In a shallow dish, combine panko and 1 tbsp oregano. Set aside. In a small bowl, stir together honey and 2 tbsp mustard. Set aside. Pat pork dry with paper towel, then season with salt and pepper. Carefully slice into centre of each pork loin – parallel to cutting board – leaving 1-inch intact on other end. Open loin like a book.

Brush mustard mixture all over top pork, then sprinkle and gently press in panko mixture. Transfer pork to another baking sheet. Roast pork in middle of oven, until cooked through, 14-18 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then broccoli and 3 tbsp water. Cover and cook, stirring occasionally, until tender, 4-5 min. Remove pan from heat and transfer broccoli to a plate. Cover and set aside. Wipe the pan clean.

In another small bowl, whisk together 1 cup cold water and cornstarch. Heat the same pan over medium heat. When the pan is hot, add 2 tbsp butter. Swirl pan, until butter melts, 1-2 min. Add broth concentrates, cornstarch mixture, remaining oregano and remaining mustard. Cook, whisking together, until sauce thickens slightly, 4-5 min. Stir in half the parsley.