Ingredients

Method

• 250 g pork fillet, sliced into thin medallions
• Olive oil, for frying
• Sea salt and freshly ground black pepper
• 1 cup coconut milk (from the drained cooked sweet potatoes, see below)
• 1 clove garlic, crushed
• 1 fresh green chilli, split
• A handful of coriander leaves
For the coconut-sweet potato salad:
• 250 g sweet potatoes, peeled and cubed
• 1 x 400 ml can coconut milk
• Sea salt and freshly ground black pepper
• 1 fresh green chilli, chopped
• A handful of baby spinach leaves
• 2 T olive oil

Method

Ingredients

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.