4 (about 550g) potatoes, washed, cut in 2cm slices
2 teaspoons olive oil
2 (about 350g) red apples (pears also work well), cored, quartered, thinly sliced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Pinch cayenne pepper
2 teaspoons brown sugar (or sugar substitute)
4 (about 400g) lean pork loin medallion steaks
1 bunch broccolini, ends trimmed

Step 1
Lightly pierce the potatoes in a few places with a fork. Cook potatoes in a steamer basket over a saucepan of simmering water for 15 minutes or until tender.
Step 2
Meanwhile, heat the oil in a large, heavy-based non-stick frying pan over medium heat. Add the apple and cook, turning occasionally, for 3-4 minutes or until golden. Add the cumin, cinnamon and cayenne pepper, turn apple to coat. Season with salt and freshly ground black pepper. Reduce heat to medium-low and cook for 2-3 minutes or until apple is just tender. Sprinkle over the sugar and stir until sugar melts. Transfer the apples to a plate.
Step 3
Add the pork steaks to the pan and cook for 2-3 minutes each side or until cooked through. Move the steaks to one side of the pan and add the apple mixture. Cook for 1 minute or until heated through.
Step 4
Cook the broccolini in a large saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Drain well.
Step 5
To serve arrange the potato slices on each serving plate, slightly overlapping. Place a pork steak on top. Spoon over the apples and serve with the broccolini.