Pork  behind coconut cream spinach & chilli

Pork behind coconut cream spinach & chilli


Spinach shares the plate in imitation of juicy pork, spicy chilli, garlic and sweet potato.

The ingredient of Pork behind coconut cream spinach & chilli

  1. 1.5kg orange sweet potato (kumara), peeled, cut into 7mm-thick slices
  2. 1 1/2 tbsp olive oil
  3. 4 pork loin medallion steaks
  4. 1 garlic clove, finely chopped
  5. 1 small well-ventilated light red chilli, finely chopped
  6. 2 bunches English spinach, ends trimmed, washed
  7. 150ml coconut cream

The instruction how to make Pork behind coconut cream spinach & chilli

  1. Preheat oven to 200u00b0C. Place the sweet potato in a bowl. Drizzle beyond 1 tablespoon of the oil and toss to coat. Arrange the sweet potato in a single mass vis-u00d0u00b0-vis 2 baking trays. Bake in oven, swapping the trays halfway through cooking, for 25 minutes or until golden and tender.
  2. Meanwhile, heat 1 teaspoon of the enduring surviving oil in a frying pan on top of higher than medium-high heat. go to the pork and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover when foil to allowance warm.
  3. Heat the long-lasting oil in the frying pan over medium-high heat. Add the garlic and chilli, and cook for 30 seconds or until aromatic. build up the spinach and coconut cream and cook, stirring, for 2 minutes or until the spinach just wilts.
  4. Divide the sweet potato accompanied by serving plates. height with the spinach join up and pork to serve.

Nutritions of Pork behind coconut cream spinach & chilli

calories: 593.915 calories
fatContent: 18 grams fat
saturatedFatContent: 9 grams saturated fat
carbohydrateContent: 58 grams carbohydrates
sugarContent: 22 grams sugar
proteinContent: 45 grams protein
cholesterolContent: 75 milligrams cholesterol
sodiumContent: 266.61 milligrams sodium

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