Start by grabbing some miniature potatoes and slicing them in half. Then add them into a bowl and spray with the cooking spray before sprinkling over the 1/2 tsp of salt, pepper, garlic granules and Italian mixed herbs.
Step 2
Mix all of that into the potatoes and then place on a baking tray and put them in the oven for 35 mins at Fan 200°C / 425° F
Step 3
Then heat 1/2 tbsp of olive oil and place some lean pork medallions into the pan.
Step 4
Season both sides with salt and pepper and cook for around 2 mins each side to get a nice crust and then place onto a plate for later.
Step 5
Then add some thinly sliced onion and chestnut mushrooms into the same pan and fry for around 5 mins to soften.
Step 6
Then add some sliced tenderstem broccoli before pouring in some chicken stock followed by spooning in some reduced fat creme fraîche.
Step 7
Mix all of that together to make a sauce and then season with 1/2 tsp of garlic granules, Italian mixed herbs and 1 tsp of cajun. Then add a handful of chopped parsley and stir once more.
Step 8
Leave that to simmer for around 5 mins before adding the pork medallions and juices back in, simmering for a further 5 mins.
Step 9
Finally, plate up the cooked potatoes first followed by the sauce and then topped with the pork medallion.