Seared Pork Loin & Bacon-Cranberry Sauce

• Meanwhile, thinly slice carrot into sticks. Roughly chop baby spinach leaves. Thinly slice brown onion. Finely chop garlic. Pick and roughly chop rosemary. • In a small heatproof bowl, add dried cranberries and cover in boiling water.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, tossing, until tender, 4-5 minutes. • Add garlic and spinach and cook until fragrant and wilted, 1 minute. Season. • Transfer to a bowl and cover to keep warm.

• Meanwhile, in a medium bowl, combine pork loin steaks, garlic & herb seasoning and a drizzle of olive oil. Season. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

• While pork is resting, return frying pan to medium-high heat with a drizzle of olive oil and the remaining butter. Cook onion, stirring regularly until softened, 3-4 minutes. • Meanwhile, drain cranberries. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar, rosemary, cranberries, cooked diced bacon and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Remove pan from heat. Stir in any pork resting juices and season.