Ingredients
- 750 grams sweet potato (chips, 1 packet frozen)
- 800 grams pork loin (medallions, 8 x 100 grams)
- FOR CREAMY KALE COLESLAW SALAD
- 300 grams kale (creamy kale, creamy coleslaw kit)
- 30 gram baby spinach leaves
- 250 grams beetroot (cooked whole beetroot, drained and chopped)
- 1/3 cup fresh mint leaves, plus extra to garnish
- 1 tablespoon light balsamic salad dressing
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: Cook sweet potato chips/fries according to packet directions.
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Step 2: Heat an oiled, large, non-stick frying pan over a medium to high heat and add pork in two batches and cook for about 2 minutes on each side, or until just cooked through and tender.
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Step 3: Remove and stand, lightly covered with foil, for 1 to 2 minutes.
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Step 4: To make salad, combine coleslaw with herb and yoghurt dressing from kit, spinach, beetroot, mint and balsamic dressing in a large bowl and season with salt and pepper and toss well to combine.
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Step 5: Serve pork with salad and sweet potato chips and garnish with extra mint.
We hope you enjoy this recipe!
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