Pork & Creamy Peppercorn Sauce

Place the zucchini, onion, carrot and capsicum on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the salt (for the veggies) and a pinch of pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes. TIP: If the veggies are crowded on one tray, divide them between two trays!

While the veggies are roasting, peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt (for the mash) and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. 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 and set aside to rest. TIP: It's okay to serve pork slightly blushing pink in the centre.

While the pork is resting, return the frying pan to a low heat. Add the thickened cream, 1 crumbled beef stock cube and crushed peppercorns and cook until warmed and infused with peppercorn flavour, 3 minutes. Stir in any pork resting juices and season to taste with salt.