Roasted Pork Loin

Boil the sweet potato for around 10-15 mins or until soft. Lift the potatoes from the water once done and keep the water for the broccoli. Mash the sweet potatoes with a good pinch of salt and pepper. Stir through a tsp of butter (if you have some) or a tbsp of crème fraîche.

Meanwhile cover your pork fillet with a good pinch of salt and pepper. Heat 1 tbsp of olive oil in a frying pan on medium-high heat. Once the oil is hot add in the pork fillet and cook for a couple of mins on each side until it has nicely browned off.

Transfer the fillet to a baking tray and cook in the oven for 15 mins. Tip: Do not wash up your frying pan as we’ll use it to make your sauce tastier later. Once cooked, take it out of the oven and leave it to rest for a few mins.

Cook the broccoli in the water left over from the potatoes (if you need to top it up a little bit that’s ok). Cook for a few mins and then remove from the water. Save some water for your sauce!

To make your sauce put your used frying pan back on medium-high heat. Once it gets hot add 200ml of the water from the broccoli and stir in ½ the stock pot. Once the sauce reduces by half, take it from the heat and let it cool for 2 mins. Stir through 2 tbsp crème fraîche.

If you want to spice up your sauce, crush ½ tsp of your own black peppercorns in a pestle and mortar. Tip: If you don’t have a pestle and mortar you can put them in clingfilm and whack them with a pan. Add the crushed peppercorns to your sauce at the same time as the stock.