Pork with Pineapple Salsa with Kumara Wedges

Pork with Pineapple Salsa with Kumara Wedges

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 11, 2018.
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Ingredients

Kumara

  • 600g kumara
  • 1 pack kumara spice mix (optional)

Salsa

  • 1 can pineapple pieces
  • ½ telegraph cucumber
  • 1 capsicum
  • ½ bunch mint leaves, chopped (optional, adults)
  • Pinch of chilli flakes (optional, adults)

Sweet Chilli Pineapple Dip

  • 1 pottle sour cream
  • 1 Tbsp sweet chilli sauce
  • 1½ Tbsp reserved pineapple juice

Pork

  • 550g pork rump steaks

Steps

  1. Cook kumara Preheat oven to 220ºC. Cut kumara into 1cm wedges. Toss on a lined oven tray with a drizzle of oil and kumara spice mix. Season with salt. Cook for about 25 minutes, until golden and tender. Turn once during cooking. Leave some kumara plain for fussier kids.
  2. Prep salsa Drain pineapple, reserve juice and roughly chop. Finely dice cucumber and capsicum. Add all to a medium bowl with mint and a drizzle of red wine vinegar. Season to taste. Mix the kid’s first, then add a pinch of chilli flakes for the adults.
  3. Make dip In a small bowl, combine all sweet chilli pineapple dip ingredients together. Mix to combine and season lightly to taste.
  4. Cook pork Pat pork dry and season. Heat a fry-pan on medium-high heat. Cook pork for 3-5 minutes, until golden and cooked through. Set aside to rest for a few minutes, then slice thinly against the grain.
  5. Serve kumara topped with pork, salsa and sweet chilli pineapple dip.

Nutritional Information

Energy 1907 kj
456 kcal
Protein 26.7g
Carbohydrate 33.5g
Fat 23.6g