Pork & Creamy Peppercorn Sauce

Cook the sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. In the last 6 minutes of cook time, place a colander or steamer basket on top and add the green beans and carrot. Cover and steam until tender, 4-6 minutes. Transfer to a bowl and season with salt and pepper. Set aside and cover to keep warm. Drain the sweet potato, then return to the pan and cover to keep warm.

While the veggies are cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the pork loin steaks on both sides with a pinch of salt. When the oil is hot, add the pork and cook until just cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside to rest.

TIP: Pork can be served slightly blushing in the centre.

While the pork is resting, return the frying pan to a low heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Add the thickened cream and crumbled beef stock (1/2 cube for 2 people / 1 cube for 4 people). Add the crushed peppercorns and cook until warmed and the peppercorn flavour has infused, 3 minutes. Stir through the chives and any resting juices from the pork and season to taste with salt.

To the saucepan with the sweet potato, add the butter and season generously with salt. Mash until smooth.