Herb and Garlic Pork Loin with Roasted Potatoes, Kale Salad, and Tomatoes

• 1 Linley Valley Herb and Garlic Pork Loin
• 600 g baby potatoes, halved
• 2 tbsp olive oil
• Sea salt and black pepper

Cheesy Pesto Spread

• 3 tbsp basil pesto
• 2 tbsp grated parmesan

Kale Salad

• 1 bunch kale, stems removed, leaves torn
• 2 tbsp roasted almonds, sliced
• 2 tbsp extra virgin olive oil
• Juice of 1 lemon
• Sea salt and chilli flakes

Nut-free option: replace almonds with a simple dressing of olive oil, sea salt, lemon juice, and chilli flakes.

Roasted Tomatoes

• 250 g mixed cherry tomatoes (red and yellow)
• 1 tbsp olive oil
• Fresh parsley, to garnish

1. Preheat oven to 180°C. Place pork loin in a roasting tray and cook for 35–40 minutes until golden. Rest for 5 minutes before slicing.
2. Toss potatoes with olive oil, salt, and pepper. Roast on a tray for 30–35 minutes until crisp and golden. Spread pesto and parmesan over hot potatoes so it melts into the surface.
3. Place kale in a large bowl. Massage with olive oil, lemon juice, sea salt, and chilli flakes until softened. Toss through roasted almonds, or keep nut-free with the alternative dressing.
4. Arrange cherry tomatoes on a tray, drizzle with olive oil, season lightly, and roast for 10–12 minutes until blistered. Garnish with parsley.
5. Plate sliced pork with roasted potatoes, kale salad, and tomatoes for a balanced, flavourful spread.

Tip: Pair this dish with a glass of cool-climate shiraz or a sparkling mineral water with lemon.