Premium Pork Fillet & Dijon-Walnut Crumb

• In a large frying pan, heat a drizzle of olive oil over 
high heat.
• Season premium pork fillet all over with salt and 
pepper.
• When oil is hot, cook pork, turning, until browned 
all over, 4 minutes.
• Transfer seared pork to a lined oven tray. 

• Spread the honey-mustard mixture over pork. 
Sprinkle with walnuts and drizzle with olive oil.
• Roast pork for 15-16 minutes for medium, or until 
cooked to your liking.
• Cover with foil. Set aside to rest for 10 minutes. 

• While the pork is roasting, boil the kettle.
• Half-fill a large saucepan with boiling water, then 
add a generous pinch of salt.
• Peel potato, then cut into large chunks.
• Cook potato in the boiling water over high heat until 
easily pierced with a fork, 12-15 minutes. Drain and 
return to the pan.
• Add the butter and milk to potato and season 
generously with salt. Mash until smooth. Stir 
through lemon zest. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato 
unpeeled. 

• While the potato is cooking, chop broccoli 
(see ingredients), including stalk, into small florets. 
• Thinly slice zucchini into sticks.
• When the mash is done, return frying pan to 
medium-high heat. Cook broccoli and zucchini, 
tossing until tender, 6-7 minutes. 
• Add remaining garlic and a generous squeeze of 
lemon juice and cook until fragrant, 1 minute. 
Season to taste with salt and pepper.

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