Seared Pork & Creamy Mushroom Garlic Sauce

While the potato is cooking, finely chop the garlic. Thinly slice the button mushrooms. Thinly slice the 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 the frying pan to a medium heat with the butter (for the sauce). Cook the mushrooms until tender, 5-6 minutes. Cook the garlic until fragrant, 30 seconds. Add the longlife cream (see ingredients), beef stock powder (1/2 sachet for 2 people / 1 sachet for 4 people), grated Parmesan cheese and any pork resting juices. Season with pepper and stir to combine. Reduce the heat to low and simmer until thickened slightly, 2-3 minutes.