Yum! This recipe is perfect for Fridays, Saturdays and holidays, when you want to spoil the family - and yourself! - a bit. Tasty pork tenderloin with chips, baked veggies and a gorgeous gravy. And the dish is super easy to make, as it mostly minds itself in the oven. Enjoy!

Directions

1. Preheat your oven to 200 degrees convection.

2. Begin with prepping the veggies. Cut the onions into wedges, clean and quarter the mushrooms. Peel hokkaido pumpkin and beets and roughly dice both. Pop the veggies in a baking tray, and mix with balsamic vinegar, thyme and a good dash of olive oil. Season with salt and pepper, and add water.

3. Trim the tenderloin by removing the worst of the fat and tendons, using your best and finest knife. But remember to mind your fingers as you do..!

4. Season the tenderloin with salt and pepper and quickly sear in some olive oil on a pan. Leave the juices in the pan, we'll use it for the gravy. Place the tenderloin on top of the root veggies and pop the lot in the oven for about 30 minutes, until the tenderloin is cooked through or faintly pink - however you like it best.

5. Cook the chips according to the bag - or click the chefs' hat in the ingredient list to make your own. In that case, just remember to adjust your shopping list.

6. Take out the tenderloin and cover it on a cutting board, and crank the oven up to 250. Now pour the roasting juices from the baking tray through a sieve and into the pan used to sear - REMEMBER oven mitts! Pop the tray of veggies back into the oven and let them get a bit of colour, while the tenderloin rests and you get the gravy going.

7. Bring the juices on the pan to the boil, and add crumbled stock cube. Thicken the sauce with some corn flour or flour, mixed with a bit of water. Bring the gravy back to the boil and have a taste - now you can add more stock, browning, salt, pepper or honey(!), to get the gravy exactly how you want it.

8. Carve the tenderloin and serve with chips, baked root veg and the yummy gravy.

9. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help cut the vegetables. They can also stir and help taste the gravy. If you have celeriac, parsnip, parsley root or other root veggies left over, you can happily chuck those in too. In this case, adjust the amount of other vegetables as needed.