Pepper-Crusted Pork Fillet & Onion Sauce with Roast Potato & Sage-Butter Veggies for Dinner

• Pat premium pork fillet dry with paper towel. Drizzle pork with olive oil, then press each side firmly into crushed peppercorns. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, sear pork until browned, 1 minute on all sides. • Transfer seared pork to a second lined oven tray. Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove pork from oven, then cover 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, trim ends of baby broccoli. Roughly chop silverbeet. Thinly slice carrot into half-moons. Pick and roughly chop sage. Finely chop garlic. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and carrot until almost tender, 3-4 minutes. • Add silverbeet and 1/2 the garlic and cook until fragrant, 2-3 minutes. • Transfer veggies to a bowl. Cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil and 1/2 the butter. • Cook sage and remaining garlic until fragrant, 1 minute. • Transfer sage-butter sauce to the bowl with the veggies. Cover again to keep warm.

• Return pan to low heat. • Cook caramelised onion chutney, the water, chicken stock pot, remaining butter and any pork resting juices, stirring, until slightly thickened, 1-2 minutes. • Remove from heat.