Cherry-Glazed Pork & Cheesy Potatoes with Roast Veggie Toss & Mayo

Place the onion, parsnip and beetroot on a lined oven tray. Place the 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, scatter the grated Parmesan cheese over the 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 the garlic. In a small bowl, combine the cherry sauce, balsamic vinegar, brown sugar, garlic and a splash of water.

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

Add the baby spinach leaves to the roasted veggies and gently toss to combine.