- 4 sweet potatoes, peeled and quartered
- 2 cups cloudy apple juice
- 1 x 125 ml jar sun-dried-tomato mustard
- 540 g pork fillets
- 1 T olive oil
- 1 x 200 g pack black olives, drained and roughly chopped
- 2 x 160 g punnets peas
- 30 g butter, softened
- ½ cup low-fat milk, slightly warmed
- sea salt and freshly ground black pepper, to taste
- juice of 2 fresh limes
Preheat the oven to 180ºC.
Place the sweet potato in a saucepan with the apple juice and bring to a boil. Boil until cooked through, then drain and set aside.
Smear some sun-dried-tomato mustard over the pork fillets.
In a cast-iron pan, over a high heat, seal the pork fillets in the olive oil, then baste with more sun-dried-tomato mustard and scatter with olives.
Place the pan in the oven for 10 to 15 minutes, or until the pork is cooked to your liking. In a saucepan of salted, boiling water, blanch the peas then refresh in cool water. Using a masher, smash until burst, but ensure that the texture and colour are retained.
Mash the sweet potato with the butter, milk and seasoning, until no lumps remain, then push through a sieve to achieve a fi ne, light texture.
Serve with the smashed peas and slices of pork fi llet. Season to taste then squeeze over the lime juice.
Per serving: 2655.6kJ, 40.2g protein, 25.7g fat, 61.5g carbs