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.
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
Then heat 1/2 tbsp of olive oil and place some lean pork medallions into the pan.
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.
Then add some thinly sliced onion and chestnut mushrooms into the same pan and fry for around 5 mins to soften.
Then add some sliced tenderstem broccoli before pouring in some chicken stock followed by spooning in some reduced fat creme fraîche.
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.
Leave that to simmer for around 5 mins before adding the pork medallions and juices back in, simmering for a further 5 mins.
Finally, plate up the cooked potatoes first followed by the sauce and then topped with the pork medallion.