Roast Pork, Gravy & Beetroot Salad

Step 1: Preheat oven to 220C/200C fan forced.

Step 2: Line a large baking tray with baking paper.

Step 3: Use a sharp knife to score the pork skin and pat completely dry with paper towel and then sprinkle with salt and drizzle with olive oil and use your hands to rub into the skin and then place on an unlined baking tray, rind side up.

Step 4: Place pumpkin on the lined tray and top with pork loins and drizzle with olive oil.

Step 5: 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 and then transfer the pumpkin to a large bowl and continue cooking the pork for another 5-10 minutes or until just cooked through.

Step 6: Remove the pork, cover tightly with foil and set aside and 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 and then reduce heat to low and cover.

Step 8: Add the orange, beetroot, tomato and salad mix to the pumpkin and 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: TIP - Roast the pork and pumpkin up to 1 day ahead and reheat, wrapped in foil to keep it moist, in the oven at 180°C/160°C fan forced.