Pork Fillet with Sweet Potato and Spinach Mash
Serves: 4
Preparation: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 750g sweet potatoes, peeled
- Spray oil
- 540g The Co-operative Irresistible tenderloin pork
- 1 tbsp maple syrup
- ½ tsp Dijon mustard
- 100ml stock (made from ¼ very low-salt vegetable stock cube)
- Black pepper
- 250g The Co-operative chopped spinach
Method
- Chop the sweet potato into small chunks. Bring a pan of water to the boil, add the sweet potato and boil until cooked.
- Spray oil on a non-stick frying pan and heat to a high temperature. Add the pork to the frying pan and cook for around 4 mins on each side to sear off
- Mix the maple syrup and mustard together and pour into the pan with the pork - the syrup will immediately bubble up. Turn the pork to coat each side. Add the stock and simmer for 2 minutes until slightly thickened
- Meanwhile, drain the sweet potato and mash. Season with black pepper and stir in the spinach.
- Place the mash and pork onto plates, drizzle the syrup and mustard sauce over the top and serve.