Fennel-crusted pork fillets with pears

Boil, steam or microwave broccolini until just tender. Drain and return to pan with 1 tablespoon of the oil. Season to taste. Toss to combine, then cover and keep warm.

Melt butter in a medium frying pan over medium heat. Cook pears for 3 minutes or until browned and just tender. Remove from pan and cover to keep warm.

Combine pork, pepper, fennel, half the mustard and remaining oil in a medium bowl. Cook pork in same frying pan, turning occasionally, for 5 minutes each side or until browned all over and just cooked through. Remove from pan and cover loosely with foil.

Drain excess fat from pan. Return pan to heat, adding stock and pear juice. Simmer for 2 minutes or until mixture thickens slightly. Stir in the remaining mustard.

Serve pork with pears, mustard jus and broccolini.

Not suitable to freeze.