Roast Pork Tenderloin & Cherry Gravy

• Place potato and baby carrots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 25-30 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 second lined oven tray.
• Place Brussels sprouts on the other side of the tray. 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.

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

• In a medium heatproof bowl, combine gravy granules and the boiling water (see ingredients), whisking until smooth, 1 minute.
• Add cherry sauce and any pork resting juices, then stir to combine.
• Season to taste and set aside.