750g packet frozen sweet potato chips
8 x 100g pork loin medallions
CREAMY KALE COLESLAW SALAD
300g bag creamy kale coleslaw kit
1⁄2 x 60g bag baby spinach leaves
250g packet cooked whole beetroot, drained, chopped
1⁄3 cup fresh mint leaves, plus extra to garnish
1 tblsp bottled light balsamic salad dressing
Salt and pepper, to taste
Cook chips according to packet directions.
2 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add pork in two batches. Cook for about 2 minutes on each side, or until just cooked through and tender. Remove and stand, lightly covered with foil, for 1 to 2 minutes.
3 To make salad, combine coleslaw with herb and yoghurt dressing from kit, spinach, beetroot, mint and balsamic dressing in a large bowl. Season with salt and pepper and toss well.
4 Serve pork with salad and sweet potato chips. Garnish with extra mint.