Roast Squash & Pork with Pomegranate

Ingredients

• 28 oz (800 g) diced butternut squash
• 1/4 cup (60 ml) olive oil
• 1 1/2 tbsp (8 g) ground cumin
• 3/4 cup (130 g) pearled farro
• 1 3/4 cups (420 ml) water
• 14 oz (400 g) pork tenderloin
• 1 1/2 tbsp (28 g) pomegranate black treacle
• 6 cups (120 g) rocket
• 2/3 cup (120 g) pomegranate seeds
• 1/2 cup (60 g) pumpkin seeds
• 4 tbsp (12 g) chopped fresh mint

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Method

1. Heat the oven to 220°C (425°F). Toss the squash with most of the oil and the cumin, spread it on a half baking tray and roast 22-25 minutes, turning once, until the edges caramelize.
2. Meanwhile bring the measured water to a boil in a small pan and add the farro. Cover and cook on the lowest heat 20 minutes, until tender and every drop is absorbed; rest it 5 minutes, still covered.
3. Sear the pork in the rest of the oil 3 minutes a side, roast it beside the squash 12 minutes, until it reads 63°C (145°F), and rest it 5 minutes.
4. Toss the warm farro with half the black treacle, then with the rocket and squash, and lay the sliced pork over.
5. Finish with pomegranate seeds, pumpkin seeds, mint and the rest of the black treacle.