Roast Pork Tenderloin & Niçoise Salad

• Meanwhile, in a small bowl, combine herb & mushroom seasoning and a drizzle of olive oil. • Heat a drizzle of a olive oil in large frying pan over high heat. Add premium pork fillet to hot pan. Sear pork until browned, 1 minute on all sides. • Transfer to second lined oven tray and spread spice mixture all over. Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove from oven, cover with foil, and rest for 10 minutes.

• While the potato and pork are roasting, thinly slice baby capsicum. • Trim ends of baby cos lettuce and separate leaves. Halve any larger leaves. Trim and halve green beans. Thinly slice red onion (see ingredients). • In a small microwave-safe bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened. Set aside to cool.

• Add green beans and a splash of water to a second microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl and allow to cool slightly.

• In a large bowl, combine wholegrain mustard, the honey, a good drizzle of white wine vinegar and olive oil. Season with salt and pepper.