Orange and ginger pork with kumara mash

1 Combine 1/4 cup orange juice, 2 teaspoons ginger and 1 teaspoon each of cumin and mustard in a shallow glass or ceramic bowl. Add pork and turn to coat in marinade. Set aside for 10 minutes.

2 Meanwhile, place kumara in a large saucepan of cold water and bring to the boil over a high heat. Reduce heat to low and simmer for 10-12 minutes or until tender. Drain well.

3 Heat a large frying pan over a medium-high heat and brush lightly with oil. Drain pork and pan-fry for 3-4 minutes each side (pork will still be slightly pink) or until cooked to your liking. Transfer to a plate. Cover with foil and set aside.

4 Heat oil in a saucepan over a medium heat. Add remaining ginger and cumin and cook, stirring, for 1 minute. Add kumara and remaining orange juice to pan. Roughly mash and season with black pepper.

5 Divide kumara among four serving plates. Top with a cutlet. Serve with broccolini or beans.