• 150g Pork Tenderloin Pork Tenderloin, roasted
• 200g new potatoes New Potatoes, boiled
• 80g kale Kale, raw
• 80g cherry tomatoes Cherry Tomatoes
• 15g balsamic vinegar Balsamic Vinegar
• 5g honey Honey
• 3g garlic Garlic
• 5g olive oil Olive Oil
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the kale and cherry tomatoes, then measure out the sauce ingredients.

2. 2

   Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.

3. 3

   Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.

4. 4

   Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.

5. 5

   Meanwhile, steam or stir-fry the kale and cherry tomatoes for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: new potatoes first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the rocket.

Tap ingredients and steps to tick them off as you cook.