Step 1

Before starting, preheat the oven to 400°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

Step 2

While potatoes cook, finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Peel, then thinly slice half the onion (whole onion for 4 ppl). Cut broccoli into bite-sized pieces. Toss broccoli with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast, in the top of the oven, until tender, 12-14 min.

Step 3

While broccoli roasts, pat pork dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to another baking sheet. Roast, in the middle of the oven, until cooked through, 10-12 min.**

Step 4

Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then onions and rosemary. Cook, stirring often, until onions soften, 2-3 min. Reduce heat to medium. Add 1 tbsp butter (dbl for 4 ppl) and stir until melted, 1 min. Sprinkle over flour and stir to coat. Whisk in broth concentrate and 3/4 cups water (dbl for 4 ppl). Simmer, whisking occasionally, until sauce thickens slightly, 2-3 min.

Step 5

When potatoes are fork-tender, drain and return them to the same pot, off heat. Using a masher, mash 2 tbsp butter (dbl for 4 ppl) into potatoes, until smooth. Season with salt and pepper. Slice pork. Add any pork juices from the baking sheet to the pan with the gravy and whisk to combine. (TIP: This will add loads of extra flavour to this delicious gravy!)

Step 6

Divide pork, mashed potatoes and roasted broccoli between plates. Drizzle onion gravy over pork.