Lime and Ginger Pork with Roast Potato Salad

Method

1. Pre-heat oven to 200°C. Wash and dry potato, rub with oil and sprinkle with salt. If you have a metal skewer you can insert through the middle to speed up cooking time.
   
2. Place potato on a lined baking tray and cook for 30 to 40 minutes or until middle is soft and fluffy (test with a fork) and outside is slightly crispy. Set aside on a chopping board until pork is cooked.
3. While potato is cooking place the cumin in a small oven proof dish and heat in the oven for 1 minute then stir into remaining dressing ingredients and place in the fridge.
4. Mix all of the marinade ingredients and marinate pork for 5 minutes only. Marinating any longer can make the pork tough due to the citrus juice beginning the cooking process
   
5. Heat a frypan to high heat and cook on one side for 3-4 mins or until nicely browned then turn and continue cooking until pork is just cooked through, approximately 3-4 mins.
6. Cut the potato into 4 wedges and place on serving plate, pour dressing over and top with shallots and cracked pepper. Serve with pork.