1. 1. Preheat the oven to 220°C / 425°F and line a baking sheet with parchment paper.

2. 2. In a bowl, toss the halved potatoes with 1 tbsp olive oil, salt, and pepper. Spread them on the prepared baking sheet in a single layer.

3. 3. Roast the potatoes for 20-25 minutes or until crispy and golden brown.

4. 4. Meanwhile, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat.

5. 5. Season the pork tenderloin with salt and pepper, then sear it in the hot skillet for 2-3 minutes per side until browned. Transfer the pork to a plate and let it rest for 5-10 minutes.

6. 6. In the same skillet, add the roasted almonds and cook for 1-2 minutes until fragrant. Remove from heat and set aside.

7. 7. In a small bowl, mix together the mayonnaise, hot sauce, and minced garlic to make the chili mayo.

8. 8. Slice the rested pork tenderloin against the grain into 1cm / 1/2-inch thick slices.

9. 9. Serve the sliced pork with the crispy roasted potatoes, topped with crumbled gorgonzola, chopped parsley, and a dollop of chili mayo. Enjoy your delicious meal!