Mustard Pork with Apple Salsa and Crunchy Potatoes
Ready in 40 minutes
• Serves 4 - 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 18, 2018.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 18, 2018.
Ingredients
Potatoes
- 800g potatoes
- ½ red onion
- 1 pack veggie spice mix
- 1 courgette
- ½ bag baby spinach
Pork
- 1 pack pork sirloin steaks
- 1 Tbsp mustard
Salsa
- 1 apple
- ½ red onion
- 1 capsicum
Yoghurt
- 1 Tbsp sweet chilli sauce
- 150g yoghurt
Steps
-
Cook potatoes Preheat oven to 220°C. Preheat BBQ grill to medium-high (if using). Dice potatoes 2cm and onion into 2cm wedges. Toss on a lined oven tray with a drizzle of oil and veggie spice mix. Season and roast for about 25 minutes until tender. Turn once to ensure even cooking.
-
Prep pork Pat pork dry and toss in a medium bowl with mustard, ½ tsp salt and a drizzle of oil and vinegar.
-
Make salsa Finely dice apple, onion and capsicum. Toss in a medium bowl with a drizzle of vinegar and oil. Season.
-
Cook pork Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook pork for about 3 minutes each side (depending on thickness), until just cooked through. Rest, covered. Alternatively, cook pork on BBQ grill.
-
To finish Peel courgette into ribbons. Add spinach and courgette to tray with cooked potatoes, toss to combine and season. In a small bowl, combine sweet chilli sauce and yoghurt.
-
Serve potatoes and veggies, topped with pork, salsa and sweet chilli yoghurt.
Nutritional Information
Energy |
2156 kj 515 kcal |
---|---|
Protein | 41.3g |
Carbohydrate | 41.3g |
Fat | 20.0g |