Roast Pork With Gravy & Beet Salad

Step 1: Preheat oven to 220C/200C fan forced.Line a large baking tray with baking paper.

Step 2: Use a sharp knife to score the pork skin and pat completely dry with paper towel and sprinkle with salt and drizzle with olive oil. Use your hands to rub into the skin and place on an unlined baking tray, rind side up.

Step 3: Place pumpkin on the lined tray and top with pork loins and drizzle with olive oil.

Step 4: Place the pork skin on the highest oven rack (see tip) and place pumpkin and pork tray underneath and roast for 20-25 minutes or until the pumpkin is tender.

Step 5: Transfer the pumpkin to a large bowl and continue cooking the pork for another 5-10 minutes or until just cooked through. Remove the pork, cover tightly with foil and set aside.

Step 6: Roast the crackling for a further 5 minutes or until it is deep golden and crisp and cut into pieces.

Step 7: Meanwhile, for the honey-mustard gravy, combine all the ingredients in a saucepan and bring to a simmer, stirring, over medium heat. Reduce heat to low and cover.

Step 8: Add the orange, beetroot, tomato and salad mix to the pumpkin. Drizzle with the dressing, season and toss to combine and place the salad on a platter.

Step 9: Slice the pork and place on top of the salad, along with pieces of crackling and top with pomegranate and serve with honey-mustard gravy and remaining beetroot and balsamic dressing.

Step 10: Slice the pork and place on top of the salad, along with pieces of crackling and top with pomegranate and serve with honey-mustard gravy and remaining beetroot and balsamic dressing.

Step 11: TIP - Add the orange, beetroot, tomato and salad mix to the pumpkin. Drizzle with the dressing, season and toss to combine and place the salad on a platter.