• 200g Pork Tenderloin Pork Tenderloin, roasted
• 340g new potatoes New Potatoes, boiled
• 80g red pepper Red Pepper
• 80g spinach Spinach, raw
• 200g chopped tomatoes Chopped Tomatoes, canned
• 9g garlic Garlic
• 5g olive oil Olive Oil
• a handful of fresh basil
• 50g mozzarella Mozzarella
• 10g olive oil Olive Oil
• 8g parmesan Parmesan

1. 1

   Prep everything first: wash and trim the peppers and spinach, 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

   Gently fry the garlic in the olive oil, add the chopped tomatoes and simmer for 10-12 minutes until rich. Tear in the basil at the end.

5. 5

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

6. 6

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

7. 7

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

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