Cajun
Pork Steaks with Sweet Potato Chips
POINTS® Value: 7
Servings: 4
Works with Simply Filling
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Try this delicious healthy recipe from the new Food
for Life cook book produced in association with the British Heart
Foundation (BHF).
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5 spray low-fat cooking spray
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1025 g sweet potatoes, 1.25 kg/2 lb 12 oz, peeled
and cut into wedges
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1/2 portion stock cube, vegetable
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700 g lean pork loin, (4 x 175 g)
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4 tablespoon lime(s), juice (use 1 lime) and zest
of half
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2 teaspoon spice, Cajun
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1/2 medium pineapple, peeled, cored and finely
chopped
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1/2 medium red green or yellow pepper(s),
deseeded and diced
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1/2 portion fresh red chilli(s), deseeded and
diced
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Preheat the oven to Gas Mark 6/ 200°C/fan oven
180°C. With a kitchen towel lightly coat a baking tray with low fat cooking
spray.
·
Cook the sweet potato wedges in boiling salted
water, adding the vegetable stock cube, for 5 minutes. Drain the potatoes,
spread out on the baking tray and spray with low fat cooking spray. Cook in the
oven for 25-30 minutes, turning half way through.
·
Trim the pork fat from the pork steaks then pat
them dry on kitchen towel. Place on a plate, drizzle half the lime juice over
them then sprinkle the Cajun spice on both sides of each pork steak. Set aside
and preheat the grill on a medium to high setting.
·
Mix the remaining lime juice and zest together with
the pineapple, red pepper and chilli in a small serving bowl.
Grill the pork steaks for
12-15 minutes or until they are cooked through and the juices run clear. Serve
with the sweet potato chips and the pineapple salsa spooned over the pork.To prepare a pineapple firstly slice off the base and the leaves of the pineapple. Stand the pineapple upright and cut into wedges. Trim away the core from each wedge, then slice the flesh away from the skin, as if you were preparing a melon
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