Tarragon Pork Loin

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.