Tarragon Pork Fillet with Roasted Jerusalem Artichokes

Steps

1. Prep vegetables Preheat oven to 220°C. Peel and dice potatoes and parsnip 1cm. Scrub Jerusalem artichokes and dice 1cm. Place all on a lined oven tray. Toss rosemary with vegetables along with garlic and a drizzle of oil. Season and roast in oven for about 25 minutes, until tender and golden.
2. Prep pork Pat pork dry, season with salt and coat in tarragon spices.
3. Cook pork Heat a drizzle of oil in a fry-pan on medium-high heat. Cook pork for about 1 minute each side, until golden. Transfer to tray with vegetables and cook for 10-12 minutes, until just cooked through. Rest, covered before slicing thinly. Reserve any resting juices.
4. To finish While pork rests wipe pan clean and add red wine jus. Heat jus on low heat for 1-2 minutes. Add any pork resting juices. When vegetables are cooked, add spinach to tray and toss through to wilt.
5. Serve vegetables topped with slices of pork. Drizzle over jus and spoon over garden salsa.