Curtis Stone's pork cutlets with seasonal rosemary roasted apple, fennel and sweet potatoes

Preheat the oven to 230C with a baking tray inside and take the pork out of the fridge to sit at room temperature.

Toss the sweet potatoes, apples, fennel, rosemary and 2 tablespoons of olive oil in a large mixing bowl. Season with salt and pepper.

Carefully lay the vegetables onto the hot baking tray in an even layer and roast for 15-20 minutes, turning as needed, until golden and tender.

Meanwhile, heat the remaining 1 tablespoon of oil in a large non-stick frying pan over medium-high heat.

Season the pork cutlets with salt and pepper on both sides. Cook 2 cutlets at a time for 4-5 minutes each side or until golden brown and cooked through. Transfer to a rimmed plate and let rest for 5 minutes.

Return the same frying pan to medium heat and pour out all but 1 teaspoon of the oil.

Add the apple juice to deglaze the pan and gently stir with a wooden spoon to scrape up the brown bits left from the pork.

Pour any juices from the resting pork into the pan, then whisk in the mustard. Cook for 2 minutes or until the liquid reduces and thickens slightly.

Remove pan from the heat and whisk in the butter until fully incorporated. Season the sauce to taste with salt and pepper.

Divide the sweet potatoes, fennel and apples among 4 plates and place a pork cutlet on top. Spoon sauce over and serve.