Creamy Tarragon Pork

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook, stirring, for 3 minutes, or until starting to soften. Add the green beans and continue to cook for 2 minutes, or until just tender. Season with a pinch of salt and pepper. Transfer to a medium bowl and cover with foil to keep warm.

Return the frying pan to a medium-high heat and add a drizzle of olive oil and the butter. Add the leek and cook, stirring, for 5-6 minutes, or until softened. Season to taste with a pinch of salt and pepper. Transfer to a small bowl and cover with foil to keep warm.

Return the frying pan to a medium-high heat and add a drizzle of olive oil. Season the pork loin steaks with salt and pepper and cook for 2-4 minutes (depending on thickness) on each side, or until cooked through. TIP: It’s okay to serve pork slightly blushing pink inside. Transfer to a plate and cover with foil. Let rest for a few minutes

Return the frying pan to a medium-high heat and add the tarragon and hot water (see ingredients list). Crumble in the chicken stock cube and stir to dissolve, scraping off any bits stuck to the bottom of the pan. Reduce the heat to medium-low and simmer for 2 minutes, or until slightly reduced. Remove from the heat, add the sour cream (see ingredients list) and stir until combined. TIP: Stir constantly so the mixture stays smooth. Return to a low heat for 1 minute and stir until warmed through. Season to taste with a pinch of salt.