Spicey Pork & Sweet Potato

Spicy Pork Loin Fillet, Sweet Potato Salsa


125g Mixed leaves

20ml Lemon vinaigrette

Salt &cracked black pepper to taste

For the pork fillet

175ml Franks hot pepper sauce (or any other quality brand)

Chopped Coriander

Lemon zest

Chopped Garlic

Bay Leaves

Olive oil

Sweet Potato Salsa-

2 Sweet Potatoes, diced and blanched until al dente

3 Shallots fine diced

¼ bunch chopped Coriander

2 Red & Green Chillies – de-seeded and diced

4 Tomatoes – de-seeded and diced

30ml Olive Oil

1 Tbsp White wine vinegar

Salt & Cracked Black Pepper to season


Combine the coriander, lemon zest, garlic, bay leaves, hot pepper sauce and a little seasoning to taste Go easy on the salt, as the pork will already carry some salty flavour. Marinate the pork fillet for at least 2 – 4 hours (preferably overnight)

Set the oven to 200C/gas 6. Drain off the marinade and brown the fillets in a hot pan.

Transfer to the oven and roast for about 10 minutes, until just firm to the touch. Leave to rest.

Combine the ingredients for the sweet potato salsa, adjust any seasonings required.

To serve toss the mix salad leaves, half of the salsa with the lemon vinaigrette dressing, and pile onto a plate.

Slice the pork and arrange on top of the salad leaves, top with remaining salsa, and drizzle over any remaining roasting pan juices.

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