Cherry-Glazed Pork & Cheesy Potatoes

• Place onion, turnip and beetroot on a lined oven tray. Place potato on a second lined oven tray. Drizzle both trays with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. • In the last 5 minutes of cook time, sprinkle grated Parmesan cheese over potato, then return to the oven and bake until golden and melted.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• While the veggies are roasting, finely chop garlic. • In a small bowl, add cherry sauce, the balsamic vinegar, brown sugar, garlic and a splash of water. Stir to combine.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook pork loin steak until cooked through, 3-4 minutes each side (depending on thickness). • Reduce heat to medium-low, then add cherry sauce and turn to coat, 1-2 minutes. Set aside to rest.

• Meanwhile, add baby leaves to the roasted veggies and gently toss to combine.