Pork with Creamy Tarragon Sauce, Potato Wedges & Crisp Salad

Preheat oven to 220°C. Cut potatoes into 1 cm thick wedges. Pick rosemary and roughly chop leaves (discard 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.

Tip! Peeling the potatoes is optional.

While potatoes are cooking, remove core and thinly slice apple. Medium dice cucumber. Use a peeler to ribbon carrots. Trim and roughly chop lettuce.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a large pan over medium-high heat. 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.

Add stock cream to the pan and simmer for 1-2 minutes. Use a wooden spoon to scrape up any caramelised bits stuck to the base of the pan. Remove from heat and stir through tarragon. Season with salt and pepper to taste.

Tip! You can add a Tbsp or 2 of water to loosen the sauce if needed.

Combine lettuce, apple, 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 the salad on the side. Enjoy!

Preheat oven to 220°C. Cut potatoes into 1 cm thick wedges. Pick rosemary and roughly chop leaves (discard 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.

Tip! Peeling the potatoes is optional.

While potatoes are cooking, remove core and thinly slice apple. Medium dice cucumber. Use a peeler to ribbon carrots. Trim and roughly chop lettuce.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a large pan over medium-high heat. 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.

Add stock cream to the pan and simmer for 1-2 minutes. Use a wooden spoon to scrape up any caramelised bits stuck to the base of the pan. Remove from heat and stir through tarragon. Season with salt and pepper to taste.

Tip! You can add a Tbsp or 2 of water to loosen the sauce if needed.

Combine lettuce, apple, 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 the salad on the side. Enjoy!