Herby Almond-Crusted Pork & Brown Butter Potatoes for Dinner

• In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium pork fillet all over with salt and pepper, then add to the hot pan. Sear until browned, 1 minute on all sides. • Transfer seared pork to a lined oven tray. Spread with honey-mustard mixture, then sprinkle over the herby almond crumb, pressing to coat. Set aside.

• Return frying pan to medium-high heat. Cook the butter and bay leaves until beginning to brown, 2-3 minutes. • Add potatoes. Season, then toss to coat. • Transfer potatoes to the pork tray, spreading evenly across the tray.

• Roast pork and potatoes for 12-14 minutes for medium, or until pork is cooked to your liking. • Remove from oven. Transfer pork to a plate, then cover loosely with foil to rest for 10 minutes. • Return potatoes to oven. Roast until tender, a further 10-12 minutes.

TIP: Pork can be served slightly blushing pink in the centre.

• While the pork and potatoes are roasting, place Brussels sprouts and carrots on a second lined oven tray. • Drizzle with olive oil. Season, then toss to coat. • Roast until almost tender, 15-20 minutes. • Remove from oven. Sprinkle grated Parmesan cheese over the veggies. Roast until cheese is golden and crispy, a further 5 minutes.

TIP: The Brussels sprouts will char slightly, this adds to the flavour!