Pork and pumpkin with chimichurri

prep / 10 minutes cook / 35 minutes

Ingredients

1.2kg kent pumpkin, skin on, cut into thin wedges

500g lean pork fillet

45g (1⁄4 cup) smoked almonds, chopped

40g baby rocket CHIMICHURRI:

1 long fresh red chilli, chopped 2 garlic cloves, peeled

1 cup fresh coriander stems and leaves

1⁄3 cup fresh continental parsley leaves

1⁄2 cup fresh mint leaves 60ml (1⁄4 cup) red wine vinegar 2 tsp pomegranate molasses (optional)

2 tbsp olive oil

1. Preheat the oven to 220C/ 200C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin in a single layer on prepared trays. Spray with oil. Season. Bake for 35-40 minutes or until golden and tender.

2. Spray pork with oil and season well. Heat a frying pan over medium-high heat. Cook the pork for 4-5 minutes each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil to keep warm and set aside to rest.

3. For the chimichurri, place the chilli, garlic, coriander, parsley, mint, vinegar and molasses, if using, in a food processor. Process until finely chopped. Transfer to a small bowl and stir in the olive oil. Season well.

4. Thickly slice the pork. Arrange with the pumpkin wedges on a large serving platter. Scatter with the almonds and rocket. Drizzle with the chimichurri sauce.