Name: Paprika pork with sweet potato
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 800g orange sweet potatoes, peeled, cut into thin wedges; 27.60 gm rice bran oil; 42.00 gm lemon juice; 7.50 gm sweet paprika; 5.00 gm ground cumin; 4 (150g each) butterflied pork steaks; 200g extra-light sour cream; 2 tsp sambal oelek; 20.00 ml finely chopped fresh chives; Lemon wedges, to serve

Paprika pork with sweet potato

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Everyone will enjoy this tasty and diverse weeknight dish.

Ingredients:

800g orange sweet potatoes, peeled, cut into thin wedges
27.60 gm rice bran oil
42.00 gm lemon juice
7.50 gm sweet paprika
4 (150g each) butterflied pork steaks
200g extra-light sour cream
2 tsp sambal oelek
20.00 ml finely chopped fresh chives
Lemon wedges, to serve

Instructions:

Preheat your oven to 220°C/200°C fan-forced. On a baking tray lined with parchment paper, spread out the potatoes and drizzle 2 teaspoons of oil over them. Season with salt and pepper, then mix well to coat. Bake for 25 minutes until tender.
In a glass or ceramic dish, mix lemon juice, paprika, cumin, and the rest of the oil. Add pork and coat it well. Preheat a barbecue plate or chargrill over medium-high heat. Cook pork for 3 to 4 minutes on each side until fully cooked.
In a bowl, mix together sour cream, spicy sambal oelek, and fresh chives. Serve the pork with potatoes, a dollop of the tangy sour cream mixture, and a side of zesty lemon wedges.

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