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)
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.