Italian Pork & Herbed Brown-Butter Sauce

• While the pork is roasting, slice eggplant into long, 2cm-thick wedges. • Place eggplant on a second lined oven tray. Drizzle with olive oil (1/4 cup for 2 people / 1/2 cup for 4 people), season generously and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, roughly chop tomato. Halve pearl bocconcini. Crush black peppercorns in a pestle and mortar, or in their sachet using a rolling pin. Finely chop garlic. Pick and finely chop rosemary. • In a small bowl, combine the Italian truffle mayonnaise and a splash of water. Set aside.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• While the pork is resting, slice the bake-at-home ciabatta in half lengthways, then slice each half across the diagonal. • Place 1/2 the butter and 1/2 garlic into a small bowl and microwave in 10 second bursts or until melted. Spread the garlic butter over the cut-side of the ciabatta pieces. • Place garlic ciabatta directly on an oven wire rack and bake until golden, 5 minutes.

• Meanwhile, return frying pan to medium-high heat with the remaining butter. Cook stirring, for 2-3 minutes or until beginning to brown. • Add remaining garlic, the rosemary and peppercorns. Cook until fragrant, 1-2 minutes. • Remove pan from heat. Stir in the pork resting juices. Season, then set aside. • In a medium bowl, combine tomato, salad leaves and bocconcini. Add a drizzle of olive oil and balsamic vinegar. Season, then toss to coat.