Seared Pork Loin & Potato-Cannellini Mash

While the potato is cooking, finely chop the garlic (or use a garlic press). Thinly slice the red onion. Thinly slice the carrot (unpeeled) into half-moons. Lightly crush the black peppercorns (see ingredients list) in a pestle and mortar or using a rolling pin.

Heat a large frying pan over a mediumhigh heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the carrot and cook, tossing, until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir through the baby spinach leaves until wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the pork loin steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate, cover with foil and set aside to rest for 5 minutes.

While the pork is resting, return the frying pan to a low heat. Add the light thickened cream, crumbled beef stock (1/2 cube for 2 people / 1 cube for 4 people) and crushed peppercorns and cook until warmed and infused with peppercorn flavour, 3 minutes. Stir in any resting juices from the pork.