Preheat your oven to 210 degrees. Cut the potato in half lengthways and then chop each half into wedges. Pop your wedges on a baking tray, drizzle with oil and season with a pinch of salt and a good grind of black pepper. Toss and then roast in your oven on the top shelf for 30 mins. Turn after 15 mins to make sure they cook evenly.
Strip the rosemary leaves from their stalks and finely chop. In a large bowl, mix your rosemary with a glug of oil and a good pinch of salt and pepper. Add the pork medallions and stir well to coat them. Keep to one side, allowing the flavours to infuse.
Cut the green leafy bits off the cauliflower and then cut it into small trees. Pop your florets on another baking tray, season with salt, drizzle over some oil and then roast on the middle shelf of your oven for 20-25 mins, until golden and charred at the edges.
While your cauliflower and potato are roasting, heat a large frying pan over a high heat and add a splash of oil. Fry your pork for 5-6 mins on each side until cooked through.
Whilst your pork is cooking, make a dressing. Pop the raisins in a bowl and add the red wine vinegar and the Dijon mustard. Tip: Be careful the mustard is hot! Start with a little and add more later if you feel the dressing needs it!
Mix in the honey and the olive oil and then add a pinch of salt. Keep to one side, we will dress your cauliflower with it later. Crumble the cheddar cheese.
When your pork is cooked, remove it from the pan and leave to rest on a chopping board for 2 mins.
When your cauliflower is ready, remove from your oven and toss it in your dressing. Divide the watercress between your plates. Nestle your wedges amongst the watercress and then top with your roasted cauliflower. Slice you pork into five slices and place in the centre of your plates. Drizzle over any remaining dressing and finish with your cheese. Enjoy!