• 200g Pork Tenderloin Pork Tenderloin, roasted
• 340g sweet potato Sweet Potato, baked
• 80g kale Kale, raw
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 20g lemon juice Lemon Juice
• 5g olive oil Olive Oil
• 6g garlic Garlic
• fresh parsley, thyme & black pepper
• 10g butter Butter
• 5g olive oil Olive Oil
• lemon wedge

1. 1

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

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

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

   Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.

5. 5

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

6. 6

   Build the plate: sweet potato first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the lemon wedge.

7. 7

   Bulking upgrade: add the butter, olive oil for extra energy-dense calories.

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