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Pork with coconut cream spinach & chilli
Pork with coconut cream spinach & chilli
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Flavorful pork with spinach, spicy chili, garlic, and sweet potato.
Ingredients:
  • 1.5kg orange sweet potato (kumara), peeled, cut into 7mm-thick slices
  • 27.30 gm olive oil
  • 4 pork loin medallion steaks
  • 1 garlic clove, finely chopped
  • 1 small fresh red chilli, finely chopped
  • 2 bunches English spinach, ends trimmed, washed
  • 150ml coconut cream
Instructions:
  • Preheat the oven to 200°C. In a bowl, coat the sweet potato with 1 tablespoon of oil. Spread the sweet potato out evenly on 2 baking trays. Bake for 25 minutes until golden and tender, rotating the trays halfway through cooking.
  • Next, heat 1 teaspoon of the remaining oil in a frying pan over medium-high heat. Sear the pork for 3-4 minutes on each side until it reaches your preferred level of doneness. Then, transfer the pork to a plate and cover it with foil to maintain its warmth.
  • Heat the remaining oil in the frying pan over medium-high heat, then sauté the garlic and chilli until aromatic, about 30 seconds. Stir in the spinach and coconut cream, cooking for an additional 2 minutes until the spinach wilts.
  • Dish out the sweet potato onto individual plates, then layer on the spinach mixture and pork for a delightful presentation.

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