Chimichurri Pork Tenderloin & Garlic Roasted Potatoes

While the potatoes are roasting, combine the chimichurri seasoning and a drizzle of olive oil in a medium bowl. Add the pork tenderloin and turn to coat. Heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the pork, turning, until browned all over, 4 minutes. Transfer the pork to a lined oven tray and roast for 15-16 minutes for medium, or until cooked to your liking. Remove the tray from the oven, then cover the 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, trim the baby broccoli. Trim the green beans. Finely chop the coriander and parsley leaves. Zest the lemon to get a pinch, then slice into wedges.

In a small bowl, combine the coriander, parsley, Dijon mustard (see ingredients), a pinch of chilli flakes (if using), the lemon zest, a pinch of salt and sugar and olive oil (2 tbs for 2 people / 1/4 cup for 4 people).

While the pork is resting, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli and green beans until tender, 4-5 minutes. Add the pine nuts and toast, tossing, until golden, 2-3 minutes. Add a squeeze of lemon juice, season and toss to combine.