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Apricot Mustard Pork With Sweet Potato

Apricot Mustard Pork With Sweet Potato

Ingredients for One

  1. 200 grams sweet potato
  2. 150 grams free range pork medallions
  3. 40 grams baby spinach
  4. 2 apricot jam sachet
  5. 0.5 tbsp wholegrain mustard
  6. 1 red onion
  7. 1 Lebanese cucumbers
  8. 1 tsp water
  9. 0.5 tbsp soy sauce - PANTRY ITEM
  10. 0.5 tbsp red wine vinegar - PANTRY ITEM
  11. 1 extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 400 grams sweet potato
  2. 300 grams free range pork medallions
  3. 80 grams baby spinach
  4. 3 apricot jam sachet
  5. 1 tbsp wholegrain mustard
  6. 1 red onion
  7. 1 Lebanese cucumbers
  8. 2 tsp water
  9. 1 tbsp soy sauce - PANTRY ITEM
  10. 1 tbsp red wine vinegar - PANTRY ITEM
  11. 2 extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 800 grams sweet potato
  2. 600 grams free range pork medallions
  3. 160 grams baby spinach
  4. 6 apricot jam sachet
  5. 2 tbsp wholegrain mustard
  6. 1 red onion
  7. 1 Lebanese cucumbers
  8. 4 tsp water
  9. 2 tbsp soy sauce - PANTRY ITEM
  10. 2 tbsp red wine vinegar - PANTRY ITEM
  11. 4 extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 1200 grams sweet potato
  2. 900 grams free range pork medallions
  3. 240 grams baby spinach
  4. 9 apricot jam sachet
  5. 3 tbsp wholegrain mustard
  6. 2 red onion
  7. 2 Lebanese cucumbers
  8. 6 tsp water
  9. 3 tbsp soy sauce - PANTRY ITEM
  10. 3 tbsp red wine vinegar - PANTRY ITEM
  11. 6 extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Prep:

  1. peel and thickly slice sweet potato
  2. peel and thinly slice red onion into rounds
  3. rinse baby spinach
  4. slice pork medallions in half horizontally
  5. rinse and chop Lebanese cucumber
  6. combine onion with vinegar in a small bowl

Method:

  1. Toss pork with oil (0.5 tbsp/P) and season with salt and pepper.
  2. Half cover potatoes with cold salted water and bring to the boil. Cover and cook for about 6 minutes until tender. Drain. Cover to keep warm.
  3. Meanwhile, heat an oiled (0.5 tbsp/P) nonstick frying pan over a high heat. Add pork in batches so the pan is not crowded. Cook for about 2-3 minutes on each side, or until browned. Transfer to a plate. Cover lightly with foil to keep warm.
  4. Remove pan from heat. Cool slightly. Add jam, soy sauce, mustard, a dash of water and any resting juices from the plate. Return pan to a low heat. Stir until jam is melted. Boil until slightly thickened. Return pork. Turn to coat in sauce.
  5. Combine spinach, cucumber and onion and toss with a little olive oil.
  6. Serve pork, sauce and potato with spinach salad.
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