Set oven to 220ºC. Wedge fennel, pears and onion. Halve Brussels sprouts. Toss on a lined oven tray with 2 tbsp oil, salt and pepper. Roast for 20-25 minutes, or until cooked through.
2. Cook the pork
Season pork with salt and pepper. Heat a large frypan with 1 tbsp oil over medium-high heat. Cook for 4-5 minutes on each side, or until just cooked through. Set aside to rest and reduce pan to low heat.
3. Make the glaze
Add 1 tbsp butter to pan. Stir in ginger relish and 2 tbsp water until combined and heated through. Turn off heat and return pork to pan, toss to coat.
4. Finish and plate
Divide vegetables on plates with steaks. Trim and roughly cut watercress to garnish.
Any leftover relish works well in sandwiches or mixed with oil for a salad dressing.
No pork option - replacement is chicken schnitzels. Cook for same time as pork.
Red onion, 1
Brussels sprouts, 150g
Pork steaks, 600g
Ginger relish, 1 jar (180g)
Watercress, 1 sleeve
From your pantry
Oil (for cooking), salt, pepper, butter