INGREDIENTS

• 2 garlic cloves

• 1 onion

• 2 zucchini

• 300g green beans

• 200g kale

• mint

• 10g Tuscan seasoning

• 4 pork loin steaks

• 2g chilli flakes

• 80ml (⅓ cup) olive oil

• 1½ tbs red wine vinegar

• 2 tsp sugar

METHOD

1. Prep ingredients

Crush or finely chop the garlic. Thinly slice the onion. Cut the zucchini into 1cm-thick slices. Trim the beans. Tear the kale leaves into small pieces, discarding the stems. Pick the mint leaves, discarding the stems.

2. Season pork

Combine the garlic, Tuscan seasoning and 2 tsp olive oil in a shallow dish. Add the pork and turn to coat.

3. Cook pork

Heat 2 tsp olive oil in a large frypan over medium-high heat. Cook the pork for 2-3 mins each side until golden and cooked through (pork will be cooked to blush pink, which ensures it is tender and juicy). Remove from the pan and reserve the pan. Rest the pork for 4 mins (rest the pork to allow the moisture to re-absorb for juicy results).

4. Start vegetables

While the pork is cooking, heat 60ml (¼ cup) olive oil in a large deep frypan over medium heat. Cook the onion and ½ tsp chilli flakes (add chilli to suit your own heat preference). Cook, stirring occasionally, for 5 mins or until softened.

5. Finish vegetables

Add the zucchini, beans, kale, 2 tbs water, 1½ tbs red wine vinegar and 2 tsp sugar to the onion. Cook, covered, stirring occasionally, for 4-5 mins until the vegetables are tender.

6. Slice pork & serve

While the vegetables are cooking, reheat the reserved frypan on medium-high heat. Add 125ml (½ cup) water and cook, scraping to incorporate the flavour from the base of the pan, for 1-2 mins until the sauce is slightly reduced. Slice the pork. Divide the vegetables and pork among plates and drizzle with the pan juices. Scatter with the mint to serve.