Premium Rosemary & Garlic Pork Fillet

• In a medium bowl, combine chopped garlic, light 
cooking cream, the milk and stock concentrate. 
Season with salt and pepper.
• In a baking dish, arrange potato slices so they sit 
flat. Pour cream mixture over potato, then gently 
shake dish to coat potato.
• Sprinkle with Parmesan cheese. Cover tightly 
with foil, then bake until potato has softened, 
14-16 minutes.
• Remove foil, then return potato to oven. Bake until 
golden and when the centre can be easily pierced 
with a fork, 10-12 minutes. 

• Meanwhile, heat a large frying pan over high heat 
with a drizzle of olive oil.
• Cook premium pork fillet, 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 rosemary
sprigs into the slits. Drizzle rosemary and garlic with 
olive oil to prevent burning.
• Arrange carrots around pork. Drizzle carrots with 
olive oil, then season to taste.
• Roast on the top rack for 15-16 minutes for 
medium, or until pork is cooked to your liking.
• Remove tray from oven. Cover with foil and rest for 
10 minutes. 

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