We’ve combined these succulent pork loins with a divine tarragon sauce that’ll blow the socks off the people 'round your dinner table. The trick here is to make sure your pork isn’t overcooked – we like to leave it just ever so slightly pink in the middle to enjoy all the juicy deliciousness!
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Chop the sweet potato (unpeeled) into 1 cm cubes. TIP: Chopping the vegetables into small cubes ensures they cook in the allocated time. Cut the broccoli into small florets and roughly chop the stalk. Pick and finely chop the tarragon leaves. TIP: Tarragon has a slight aniseed flavour so use less if you are not a fan! Peel and crush the garlic.
Add enough olive oil to coat the base of a medium frying pan on a medium-high heat. Add the sweet potato and cook, covered with a lid, for 10-12 minutes. After 5 minutes, remove the lid, stir the sweet potato and continue to cook until tender. Add 1/2 the garlic and cook for 1 minute, or until fragrant. Season to taste with a pinch of salt and pepper. TIP: Covering the frying pan allows the steam to cook the potato quicker.
While the sweet potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the pork loin steaks on both sides with a pinch of salt and pepper and cook for 3-4 minutes on each side (depending on thickness), or until cooked through. TIP: It’s okay to serve pork slightly blushing in the centre. Set aside on a plate covered with foil to rest for a few minutes.
Return the large frying pan to a medium-high heat and add the butter and a small drizzle of olive oil. TIP: The butter stops the oil from burning. Add the broccoli and cook, stirring, for 4-5 minutes, or until tender. Add the remaining garlic and cook for 1 minute, or until fragrant. Season to taste with a pinch of salt and pepper. Transfer to the pan with the sweet potato.
Add the hot water (check the ingredients list for the amount) to the large frying pan over a medium-high heat. Crumble in the chicken stock cube (use suggested amount) and add the tarragon. Stir to dissolve the stock cube and reduce the heat to medium-low. Simmer for 3 minutes, or until the liquid reduces by a third. Remove from the heat, add the sour cream (use suggested amount) and stir until well combined. TIP: Stir constantly to prevent the sauce on the base of the pan from getting too hot and curdling. Return to a low hear for 1 minute and stir until warmed through.
Divide the garlic-sweet potato, the broccoli and the pork loin between plates. Spoon the tarragon sauce over the pork and broccoli.