Pepper-Crusted Pork Fillet & Onion Sauce

• 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. Tear baby kale leaves. Trim green beans. Finely chop garlic. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and green beans until almost tender, 4-5 minutes.

• To pan, add kale and cook until softened, 1-2 minutes. • Add half the butter and garlic cook until fragrant, 1-2 minutes. • Transfer greens to a bowl. Cover to keep warm.

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