Remove the pork loin from the oven and allow resting for 20 minutes. Increase the oven temperature 195°C and continue cooking the apples and kumara along with adding the baby apples until cooked.

Drizzle with 1 tablespoon of the balsamic vinegar, toss to coat, and return to the oven for another 10 minutes, or until the apples and shallots are tender, browned in spots and nicely glazed.

Place the saucepan of strawberry-balsamic sauce over medium-low heat on the stovetop. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes, or until thickened.

Pork tenderloin fillet is a highly versatile ingredient that can be used in Asian stir-fries, roasted in the oven, stuffed and wrapped in prosciutto or simply pan-fried in medallions as it is here.

Drizzle with 1 tbsp of the balsamic vinegar, toss to coat, and return to the oven for another 10 minutes, or until the apples and shallots are tender, browned in spots and nicely glazed.

Roast, brushing every 5 minutes with more glaze, 18 to 20 minutes, until meat thermometer reads 140F when inserted into thickest part. Slice and sprinkle with chopped parsley.

Back on the baking tray, you add handfuls of baby spinach leaves and most of the warm sauce to the balsamic-glazed roasted apples and shallots, and toss. This takes the raw edge off of the spinach ...