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–+ servings

Sweet chilli glazed pork with roasted vegetables & greens salad

Prep Time: 5 minutes
Cook Time: 20 minutes
Rasting time: 4 minutes
Total Time: 29 minutes
Servings 4 people
Appliance/Function:

Ingredients

  • 400 grams Sweet potato
  • 250 grams Pumpkin
  • 2 cloves Garlic
  • 2 tsp Olive oil first
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 600 grams Pork tenderloin
  • 2 tsp Olive oil second
  • 50 grams Sweet chilli sauce
  • 30 mls Water
  • 1 tsp Honey
  • 30 grams Pepitas
  • 1 Avocado
  • 1 Cucumber
  • 2 tsp Olive oil third
  • 1 tsp Apple cider vinegar
  • 50 grams Baby spinach

Instructions

PREP VEGGIES

  • Preheat the oven to 220°C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potato and unpeeled pumpkin into thin wedges. Peel and mince the garlic. Put the sweet potato and pumpkin on the lined tray. Drizzle with the first measure of oil, sprinkle over the cumin and coriander and season with salt and pepper, then turn to coat. Roast for 20 mins, or until tender and golden.

COOK PORK

  • While the vegetables are roasting, heat a medium frypan over medium-high heat. Drizzle the pork with the second measure of oil and season with salt and pepper. Cook the pork for 3-4 mins each side, until golden (the pork will not be cooked through).

GLAZE PORK

  • Add the garlic, sweet chilli sauce, water and honey to the pork. Cook, stirring, for 1 min, or until the sauce is glossy and the pork is cooked through (pork will be cooked to blush pink, which is desired to ensure the meat is tender and juicy). Remove the pork from the pan and rest for 4 mins.

ROAST PEPITAS

  • Meanwhile, sprinkle the pepitas over the roasted vegetables and roast for a further 4 mins or until the pepitas are toasted.

PREP SALAD

  • Peel, deseed and dice the avocado. Slice the cucumber into halves lengthways, then slice into 1cm thick half rounds. Put the third measure of oil and apple cider vinegar in a bowl, season with salt and pepper and whisk to combine. Add the avocado, cucumber and spinach to the dressing and gently toss to coat.

TO SERVE

  • Divide the pork and roast vegetables between plates, then drizzle with the glaze and resting juices. Serve with the salad.

Nutrition

Calories: 838kcal | Carbohydrates: 42g | Protein: 56g | Fat: 53g | Saturated Fat: 10g | Cholesterol: 98mg | Sodium: 280mg | Potassium: 1925mg | Fiber: 12g | Sugar: 14g | Calcium: 108mg | Iron: 9mg