Premium Herbed Pork Fillet

In a baking dish, layer the potato rounds. In a medium bowl, combine chopped garlic, light cooking cream, the milk and chicken-style stock powder. Season with salt and pepper. Pour cream mixture over potato, then gently shake dish to evenly distribute. Sprinkle with grated Parmesan cheese. Cover tightly with foil, then bake on the middle oven rack until potato is softened, 40 minutes. Remove foil, then return potato to oven. Bake until golden and easily pierced in the centre with a knife, 10 minutes.

While the potatoes are baking, heat a large frying pan over high heat with a drizzle of olive oil. Season premium pork fillet all over. When oil is hot, cook pork, turning, until browned all over, 4 minutes. Transfer to a lined oven tray.

Using a small, sharp knife, make eight slits all over the pork fillet. Push garlic slices and herb sprigs into the slits. Drizzle herbs and garlic with olive oil to prevent burning. Arrange baby carrots around pork. Drizzle carrots with olive oil, then season. Roast on the top rack for 15 minutes for medium, or until cooked to your liking. Remove tray from oven. Transfer pork to a plate, then cover with foil and set aside to rest. Return tray with carrots to oven to continue roasting until golden and tender, 10 minutes.

While pork is resting, trim green beans. Wash out frying pan, then return to medium-high heat. Cook green beans with a splash of water, tossing, until tender, 4-5 minutes. Season to taste.