Preheat the oven to 200°C.
Heat olive oil and butter in a frying pan with garlic and thyme.
Season the pork and sear in the pan for 4 minutes per side.
Roast the pork in the oven for 10 minutes until cooked through.
Rest the meat for five minutes.
Simmer new potatoes in salted water for 15 minutes or until soft.
Drain potatoes and mash roughly with butter, olive oil, and cheese.
Simmer beef stock, red wine, honey, and thyme for 8 minutes until thickened.
Remove the thyme sprig from the sauce.
Plate the potato using a 5cm ring, top with sliced pork, and add sauce.