• Cut the potato into large chunks. Halve any thick baby broccoli stalks lengthways. Slice lemon into wedges. • Slice tenderised pork fillet into 3 cm-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 from heat, then add baby spinach leaves and stir 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 medallions 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, a squeeze of lemon juice and a splash of water. Stir until slightly reduced. Season to taste.

• Slice pork medallions (if preferred). • Divide pork, garlic potatoes and lemon greens between plates. • Spoon creamy Parmesan sauce over pork. Tear over parsley and serve with any remaining lemon wedges. Enjoy!