Chimichurri Pork Fillet & Lemony Greens

• Meanwhile, combine chimichurri seasoning and a drizzle of olive oil in a medium bowl. Add tenderised pork fillet and turn to coat. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook pork, turning, until browned all over, 4 minutes. • Transfer pork to a second lined oven tray and roast for 15-16 minutes for medium or until cooked to your liking. • Remove tray from oven, then cover pork with foil and set aside to rest for 10 minutes.

TIP: Pork can be served slightly blushing pink in the centre.

• While the pork is roasting, cut broccoli (see ingredients) into small florets, then roughly chop the stalk. Roughly chop coriander and parsley. Zest lemon to get a pinch, then slice into wedges.

• In a small bowl, combine coriander, parsley, red wine vinegar, a pinch of chilli flakes (if using), lemon zest, a pinch of salt and sugar and olive oil (2 tbs for 2 people / 1/4 cup for 4 people).

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook broccoli until tender, 5-6 minutes. • Add pine nuts and toast, tossing, until golden, 2-3 minutes. • Add baby spinach leaves and cook until wilted, 1-2 minutes. Add a squeeze of lemon juice, season and toss to combine.