Step 1 Preheat oven to 200°C. Place pumpkin chunks on a baking dish and spray with cooking oil. Roast for 25 minutes, or until tender. Remove dish from oven. Transfer pumpkin to a plate and cover to keep warm.
Step 2 Meanwhile, mix hoisin sauce and sherry in a shallow bowl, then add pork fillet to marinate. Spray a medium frying pan with cooking oil and set over medium heat. Add pork fillet (reserving marinade) and brown sides for 1 minute each. Remove pork from heat and place in original baking dish. Reduce oven heat to 180°C. Cook for 15 minutes, or until just cooked through, but still slightly pink; set aside to rest.
Step 3 Meanwhile, place reserved roast pumpkin, skim milk and table spread in a food processor; blend to combine. Season mash with cracked black pepper. Set aside and cover to keep warm.
Step 4 Combine vinegar and honey in a bowl. Add apple and ginger, mix apple relish and set aside.
Step 5 Cut reserved pork into slices, adding any juices to reserved marinade. Put mixture and a little water into a saucepan; bring to the boil. Simmer for 5–8 minutes, or until sauce is thick and glossy. Remove pan from heat.
Step 6 Divide pumpkin mash and Asian greens between plates. Top mash with pork slices, sauce and apple relish, drizzle sesame oil onto greens and serve.