Spicy Peri Peri Glazed Pork

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 250g kent pumpkin
• 1clove garlic
• 5g cumin and coriander spice blend
• 2pcs pork loin steaks
• 40ml peri peri sauce
• 30g pepitas
• 1pcs avocado
• 50g baby spinach leaves
• 23ml olive oil
• 5ml sugar
• 10ml extra virgin olive oil
• 5ml white wine vinegar

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see cooking tip). Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled sweet potato and unpeeled pumpkin into thin wedges (pumpkin skin is edible, nutritious and delicious, but you can remove it if you prefer). Crush or finely chop the garlic.
2. Step 2 — Roast vegetables
   Put the sweet potato and pumpkin on the lined tray. Drizzle with 1 tbs olive oil, scatter over the cumin and coriander spice blend and season with salt and pepper, then turn to coat. Roast for 20 mins or until tender and golden.
3. Step 3 — Brown pork
   While the vegetables are roasting, heat a medium frypan over medium-high heat. Drizzle the pork with 2 tsp olive 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).
4. Step 4 — Glaze pork
   Add the garlic, peri peri sauce, 2 tbs water and 1 tsp sugar to the pork. Cook, stirring, for 1 min or until the sauce is glossy and 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.
5. Step 5 — Toast pepitas
   Meanwhile, scatter the pepitas over the roasted vegetables and roast for a further 4 mins or until the pepitas are toasted.
6. Step 6 — Make salad and serve
   Coarsely chop the avocado. Put 2 tsp extra virgin olive oil and 1 tsp white wine vinegar in a bowl, season with salt and pepper and whisk to combine. Add the avocado and spinach to the dressing and gently toss to coat. Divide the pork and roast vegetables among plates, then drizzle with the glaze and resting juices. Serve with the salad.

Allergens

Sulphites