600g sweet potato, peeled, cut into 2cm pieces
1 red onion, thickly sliced
2 tblsps olive oil
Salt and pepper, to taste
200g green beans, trimmed, cut into 5cm lengths
4 pork loin cutlets (1kg)
1 tblsp chopped fresh thyme leaves
100g baby spinach leaves
1 Granny Smith apple (200g), peeled, cored, thinly sliced
2/3 cup tomato chutney
2 tblsps raisins
1⁄2 cup water
Toss potato and onion with half the oil. Season. Place on an oven tray.
Cook in a hot oven (200C) for about 25 minutes, or until tender.
Meanwhile, boil, steam or microwave beans until tender. Drain.
Toss pork with thyme and remaining oil. Season with salt and pepper.
Cook in a large, non-stick frying pan over a medium heat, loosely covered with foil, for about 5 minutes on each side, or until cooked to your liking. Remove from pan. Rest, loosely covered with foil.
To make sauce, stir apple in same frying pan for 1 minute. Add remaining ingredients. Simmer, stirring, for about 1 to 2 minutes, or until apple is tender. Stir in any resting juices from pork.
Combine potato and onion with beans and spinach. Top with pork and sauce.