2 to 3
Easy
20 minutes
30 minutes
In a frying pan over a medium to high heat, quickly fry the pork medallions in a little oil until just browned but still moist and tender. Transfer to a sheet of aluminium foil and season lightly before wrapping up.
In the same pan, heat the coconut milk, garlic and chilli. Allow to reduce and thicken slightly, then stir in the coriander. Remove the pan from the heat and add the browned meat, coating it in the sauce. Ladle onto plates and serve with the sweet-potato salad on the side.
To make the coconut- sweet potato salad:
In a saucepan over a medium heat, cook the potatoes in the coconut milk, with a pinch of salt, for about 15 to 20 minutes, or until tender. Add the chopped chilli, a handful of baby spinach leaves and the olive oil. Mix gently together with a wooden spoon or spatula. Check seasoning.
Cook’s notes: Use beef fi llet, or even chicken, if you prefer. To lighten up on the sauce, try half coconut milk and half chicken stock.
Per serving: 1695 kJ, 15 g protein, 33 g fat, 12.9 g carbs
TASTE’s take:
Fiery chilli and something sweet is always a good combo. Here, the sweet potatoes simmered in coconut milk are a nice change to a regular potato salad and make a good side to the briefl y cooked, still juicy pork medallions.
