Walnut-Crusted Pork Tenderloin

In a large frying pan over a high heat, add a drizzle of olive oil. Season the premium pork fillet all over with salt and pepper. When the oil is hot, add the pork to the pan and cook, turning, until browned all over, 4 minutes. Transfer to a lined oven tray.

Spread the honey mustard mixture over the pork. Sprinkle with the walnuts and drizzle with olive oil. Place the cherry tomatoes around the pork. Roast for 12-14 minutes for medium, or until cooked to your liking. Transfer the roasted pork to a plate, cover loosely with foil and set aside. Return the tray with the cherry tomatoes to the oven and roast until caramelised, 5-10 minutes.

TIP: Pork can be served slightly blushing pink in the centre.

While the pork and tomatoes are roasting, peel the potato and parsnip and cut into bite-sized chunks. Zest the lemon to get a generous pinch, then slice in half. Add the potato and parsnip to saucepan of boiling water and cook until easily pierced with a knife, 15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt and mash until smooth. Stir through the lemon zest. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato and parsnip unpeeled!

Trim the baby broccoli and green beans. Return the frying pan to a medium-high heat. Add the baby broccoli and beans with a dash of water and a good squeeze of lemon juice. Cook, tossing, until tender, 4-5 minutes. Add the remaining garlic and cook, tossing, until fragrant, 1 minute. Season to taste.