Parsley Butter Pork Tenderloin

• Cook potato in the boiling water until just tender, 4-6 minutes. Drain potato, then return to saucepan. • In a small bowl, combine cream (see ingredients), chicken-style stock powder, half the garlic and a pinch of salt and pepper. • In a baking dish, arrange potato slices so they sit flat. Pour over cream mixture, then gently shake the dish to coat potatoes. • Sprinkle with grated Parmesan cheese. Cover with foil. Bake until potato has softened, 14-16 minutes. Remove foil, then return potato to oven. Bake until golden and the centre can be easily pierced with a fork, 10-12 minutes.

• Meanwhile, place baby rainbow carrots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the carrots between two trays.

• While the carrots are roasting, heat a large frying pan over high heat with a drizzle of olive oil. Season tenderised pork fillet with salt and pepper and cook, turning, until browned all over, 4 minutes. • Transfer to a second lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest for 10 minutes.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook asparagus, tossing, until tender, 5-6 minutes. • Season to taste, then transfer to serving plates. • Return frying pan to medium heat with the butter, parsley and remaining garlic. Cook until fragrant and foaming, 1-2 minutes.

TIP: Add a dash of water to the pan to help the asparagus cook.