Pepper-Crusted Pork Fillet & Onion Sauce 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. • Tear baby kale leaves. • Trim green beans. • 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 green beans, tossing, until almost tender, 4-5 minutes.

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

• Return pan to low heat. • Cook 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.