Before you start, preheat oven to 220°C (or 200°C fan bake).
Prep kumara and toss on a lined oven tray with oil. Season with salt and pepper and roast for about 25 minutes, until tender and golden.
Pat pork dry, season with salt and coat in smoky Texan spices. Set aside to marinate.
Remove core from lettuce and cut into 2cm thick wedges. Prep avocado and cucumber. Set aside for serving.
Heat oil in a large fry-pan on medium-high heat. Cook pork for 4-5 minutes each side (depending on thickness), until just cooked through. Rest, covered, before thinly slicing.
Prep chives and whisk in a small bowl with remaining ranch ingredients. Season to taste with salt and pepper.
Serve salad topped with kumara and pork. Drizzle with ranch.