Before you start, preheat oven to 220°C (or 200°C fan bake). Preheat BBQ to medium-high (if using)
Prep potatoes and toss with oil on 1-2 lined oven trays. Spread out in a single layer and season with salt and pepper. Roast for 25-30 minutes, until golden and tender.
Prep garlic. Add mustard, honey, olive oil, vinegar and garlic to a large bowl and whisk to combine.
Prep lettuce, beetroot and orange. Add to bowl with dressing and almonds. When ready to serve, toss to combine and season to taste with salt and pepper.
Pat pork dry. Season with salt and pepper and toss with BBQ spices.
Heat oil in a large fry-pan on medium-high heat and cook pork for 3-4 minutes each side (depending on thickness), until just cooked through. Set aside to rest for a few minutes, before slicing. Alternatively, do this on the BBQ.
Serve pork and chips with salad on the side.