Pork with Creamy Tarragon Sauce, Potato Wedges & Crisp Salad

Cook Wedges:

Preheat oven to 220°C. Cut potatoes (peeling is optional) into 1 cm thick wedges. Pick rosemary and roughly chop leaves (discarding stalk). On a lined baking tray, drizzle potatoes with olive oil, chopped rosemary, salt and pepper. Roast in oven for 25 minutes, or until crunchy and golden.

Prepare Remaining Ingredients:

Wash the fresh produce. Remove core and thinly slice pear. Medium dice cucumber. Use a peeler to ribbon carrots. Trim and roughly chop lettuce. Pick tarragon leaves, discarding stems and roughly chop leaves.

Cook Pork:

Heat a large pan over medium-high heat. Pat pork dry with paper towel. Rub pork with olive oil and season with salt and pepper. Cook for 2 - 3 minutes on each side, or until done to your liking. Set aside on a plate to rest, keeping pan over medium heat.

Make Cream Sauce:

Add stock cream to the pan and simmer for 1 - 2 minutes. Use a wooden spoon to scrape up any bits stuck to the pan. Remove from heat and stir through chopped tarragon. Season with salt and pepper to taste. (TIP: add a TBS or 2 of water to loosen the sauce if needed).

You Plate It:

Combine lettuce, pear, carrot and cucumber in a bowl and toss well with balsamic dressing. Divide potato wedges and pork between plates. Top pork with creamy sauce and serve salad on the side. Enjoy!