Pineapple-Glazed Pork with Spiced Potatoes and Greens

Steps

1. oven to 230°C. Line an oven tray with baking paper
2. Toss potatoes on prepared tray with oil. Season with potato spice mix, salt and pepper. Roast for about 25 minutes or until tender. Toss halfway during cooking. Remove tray from oven, sprinkle over baby spinach, toss and allow to wilt.
3. In a small bowl, mix together crushed pineapple (including syrup), tomato sauce, sweet chilli sauce, soy sauce and cornflour. Set aside. Cut broccoli into small florets. Bring a small pot of salted water to the boil.
4. Pat pork dry with paper towels. Slice into 1.5cm strips and season with salt and pepper. Heat oil in a large fry-pan on high heat. Cook pork, in two batches, for about 2 minutes each side (depending on thickness), or until just cooked. Add more oil between batches if required. Set aside.
5. Allow pan to cool slightly then return to medium heat. Add pineapple glaze and allow to bubble and thicken, about 1 minute. Return pork and any resting juices to pan, toss to coat in glaze and remove from heat.
6. Cook broccoli and courgette in pot of boiling water for 2–3 minutes. Drain and season with salt and pepper.
7. Divide spiced potatoes between plates and top with pineapple-glazed pork. Serve greens on the side.