Ingredients
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
Method
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Toss potato and onion with half the oil. Season. Place on an oven tray.
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Cook in a hot oven (200C) for about 25 minutes, or until tender.
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Meanwhile, boil, steam or microwave beans until tender. Drain.
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Toss pork with thyme and remaining oil. Season with salt and pepper.
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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.
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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.
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Combine potato and onion with beans and spinach. Top with pork and sauce.