• Cut the potato into large chunks. Halve any thicker stalks of baby broccoli lengthways. • Slice tenderised pork fillet into 3cm-thick round pieces. In a medium bowl, combine pork, herb & mushroom seasoning and a drizzle of olive oil. Set aside. • In a large microwave-safe bowl, combine potato, the butter and garlic paste and cover with a damp paper towel. • Microwave on high until tender, 6-8 minutes. Season with salt and pepper. Toss to combine and cover to keep warm.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. • Remove pan from heat, then add salad leaves and cook until wilted. Transfer to a bowl and cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Add pork pieces and press flat with a spatula to get medallions. Cook until browned and cooked through, 5-6 minutes each side. • Reduce heat to low, add cream (see ingredients), grated Parmesan cheese and a splash of water. Stir until slightly reduced. Season to taste.

• Divide pork, garlic potatoes and greens between plates. • Spoon creamy Parmesan sauce over pork. • Tear over herbs (see ingredients) to serve. Enjoy!