Cajun Pork Steaks with Sweet Potato Chips

Cajun Pork Steaks with Sweet Potato Chips

POINTS® Value: 7 Servings:  4 Works with Simply Filling

Try this delicious healthy recipe from the new Food for Life cook book produced in association with the British Heart Foundation (BHF).

	5 spray low-fat cooking spray
	1025 g sweet potatoes, 1.25 kg/2 lb 12 oz, peeled and cut into wedges
	1/2 portion stock cube, vegetable
	700 g lean pork loin, (4 x 175 g)
	4 tablespoon lime(s), juice (use 1 lime) and zest of half
	2 teaspoon spice, Cajun
	1/2 medium pineapple, peeled, cored and finely chopped
	1/2 medium red green or yellow pepper(s), deseeded and diced
	1/2 portion fresh red chilli(s), deseeded and diced

·        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