Roast Pork Tenderloin & Cherry Gravy

• Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 25-30 minutes. • When potatoes have 15 minutes remaining, add peeled pumpkin pieces to the tray. Return to the over for a futher 15 minutes.

• Meanwhile, in a large frying pan heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes. Transfer to one side of a lined oven tray. • Place Brussels Sprouts on the tray with the pork. Drizzle with olive oil, season with salt and pepper and toss to coat. Arrange cut side down. • Roast for 16-18 minutes for medium, or until cooked to your liking. • Cover pork with foil. Set aside to rest for 10 minutes.

• Boil the kettle. Slice lemon into wedges. • Wipe out and return frying pan to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. • When the Brussels sprouts are done, transfer to a second medium bowl. Add mixed salad leaves, grated parmesan cheese, almonds, a squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste.

• In a third medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. • Add cherry sauce and pork resting juices, then stir to combine. Season and set aside.