Smoked Pork Loin with Irish Mashed Potatoes

Cut the smoked pork loin into four even slices and season them with pepper. Melt the margarine in a hot frying pan and brown the slices well on both sides. Lower the heat and keep cooking until clear juices start to seep out. Let the slices rest a few minutes before serving.

Peel the potatoes and cut them into smaller pieces. Boil until completely tender in unsalted water, then drain and let them steam dry.

Mash the potatoes and stir in the butter. Add the milk a little at a time until the mash is light and fluffy. Season with salt and pepper.

Remove the toughest stalks from the kale, then blanch the leaves in boiling water for about 2 minutes. Cool them in cold water and squeeze out as much water as you can. Press the kale into a ball and chop it into smaller pieces with a sharp knife.

Stir the kale into the mashed potatoes and heat everything through.

Cook the broccolini or broccoli florets in lightly salted water for about 2 minutes, then drain.