Pork Scotch with Leek and Kumara Gratin

Steps

1. oven to 230°C. Bring a full kettle to the boil.
2. Use a butter knife to carefully cut kumara gratin in half widthways, to ensure even cooking. Do not cut through foil tray. Place on a baking tray and cook for about 25 minutes, until heated through and golden.
3. Pat pork dry and toss in a medium bowl with pork spice mix and a drizzle of oil. Season with salt and pepper. When gratin has 15 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat.
4. Cook pork for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove from pan and set aside, covered, to rest.
5. Pour boiling water into a medium pot and bring to the boil. Cut cauliflower and broccoli into small florets. Add to the pot and cook for about 4 minutes, until tender. Drain well and return to pot. Season to taste with salt and pepper.
6. Thinly slice pork against the grain.
7. divide leek and kumara gratin, slices of pork scotch and veggies between plates.