Marinated Pork Loin with Parmesan Potatoes and Broccoli Salad

Steps

1. oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using).
2. Pat potatoes dry with paper towels and toss with a drizzle of oil on prepared tray. Season then cook for about 25 minutes, until tender. Turn once during cooking. When potatoes have 5 minutes cook time remaining, sprinkle Parmesan over potatoes and finish cooking, until cheese has melted.
3. While potatoes cook, prepare the salad. Chop broccoli into medium florets. Set aside. Separate lettuce leaves; dice cucumber 2cm; dice apple 2cm, (discard core). Place lettuce, cucumber and apple in a medium bowl and set aside.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Reserve marinade in pack from pork then cook pork for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Add water and reserved marinade to pan. Cook for about 1 minute, until liquid has reduced by half.
5. Remove pork and juices from the pan and set aside, covered in foil, to rest for 2–3 minutes. Return pan to medium heat with a drizzle of oil. Cook broccoli for 3-4 minutes, until tender. Add to bowl with all remaining broccoli salad ingredients and toss to combine. Season to taste.
6. Slice pork steaks thinly against the grain. Return slices of pork to resting juices and toss to coat.
7. Divide Parmesan potatoes and slices of marinated pork loin between plates. Top pork with a dollop of apple chutney and serve broccoli salad on the side.