Herby Pork Fillet & Roasted Baby Potatoes

• Meanwhile, combine Italian herbs and a drizzle of olive oil in a medium bowl. Add tenderised pork fillet and turn to coat. • Heat a large frying pan over medium-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 the 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, finely chop garlic. Pick herb leaves. Roughly chop tomato and cavolo nero kale, discarding any larger pieces of stalk. Trim baby broccoli and halve lengthways. • Wipe out the frying pan, then return to medium-high heat. Toast pine nuts, tossing, until golden, 3-4 minutes. Transfer to a bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 2-3 minutes. • Add kale and cook until tender, 2-3 minutes. • Transfer to a bowl, drizzle with balsamic & olive oil dressing. Season and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return the frying pan to medium heat with a drizzle of olive oil. Cook tomato, garlic, herbs and a pinch of chilli flakes (if using), stirring occasionally, lightly crushing the tomato until softened, 4-5 minutes. • Add the butter, brown sugar and a splash of water. Cook until slightly reduced and thickened, 1-2 minutes. Toss to combine. Season to taste.