Pork and pumpkin with chimichurri
prep / 10 minutes cook / 35 minutes
1.2kg kent pumpkin, skin on, cut into thin wedges 500g lean pork fillet 45g ( 1⁄ cup) smoked almonds, 4 chopped 40g baby rocket CHIMICHURRI: 1 long fresh red chilli, chopped 2 garlic cloves, peeled 1 cup fresh coriander stems and leaves 1⁄ cup fresh continental parsley 3 leaves 1⁄ cup fresh mint leaves 2 60ml ( 1⁄ cup) red wine vinegar 4 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.