Pork Fillet with Kumara Pear and Red Wine Jus

Steps

1. Preheat oven to 220°C. Bring two small pots of salted water to the boil. Line an oven tray with baking paper. Prepare vegetables. Place fennel on prepared tray, drizzle with oil and season. Roast for 10 minutes. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook pear for 2-3 minutes each side, until golden. Remove fennel from oven, toss and add pear to tray. Roast a further 20 minutes until tender and caramelised.
2. Wipe out pan. Pat pork dry and coat well with a drizzle of oil, pork rub and garlic. Season and set aside.
3. Cook kumara in one pot of boiling water for about 15 minutes until very tender. Drain and return to pot with butter, season and mash well. Cover and set aside.
4. Heat a drizzle of oil inreserved pan on medium heat. Cook pork for 2-3 minutes each side until golden. Remove tray from oven and add pork (reserving pan). Return to oven for 4-5 minutes, until just cooked through. Remove pork from oven and set aside to rest for 4-5 minutes before slicing thinly against the grain.
5. Cook cavolo nero in other pot of boiling water for 2-3 minutes until tender. Drain well and return to pot with a drizzle of oil and mustard. Season and set aside. While cavolo nero cooks bring jus and water to a simmer in reserved pan. Remove from heat and stir in butter. Set aside for serving.
6. To serve, divide kumara mash, cavolo nero and roasted vegetables between plates. Top with slices of pork and spoon over red wine jus. Sprinkle over fennel fronds, (if using).