Seared Pork & Creamy Garlic Sauce

While the potato is cooking, finely chop garlic. Thinly slice carrot into half-moons. Trim baby broccoli (halve any thick baby broccoli lengthways).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot and baby broccoli, tossing, until tender, 5-6 minutes. Season with salt and pepper. Transfer to a plate and cover to keep warm.

Return frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes. TIP: Pork can be served slightly blushing pink in the centre.

Return frying pan to a medium heat with the butter (for the sauce). Cook garlic until fragrant, 1 minute. Add longlife cream (see ingredients), chicken style stock powder (see ingredients), grated Parmesan cheese and any pork resting juices. Season with pepper and stir to combine. Reduce heat to low and simmer until thickened slightly, 2-3 minutes.