Pork loin medallion steaks & sage butter with golden sweet potato

Detailed step-by-step description of how to cook the dish "Pork loin medallion steaks & sage butter with golden sweet potato". Try it by all means

Recipe «Pork loin medallion steaks & sage butter with golden sweet potato» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 1.2kg golden sweet potato, peeled and cut into 3cm pieces, Olive oil spray, Salt & freshly ground black pepper, 4 pork loin medallion steaks, 1 tbsp olive oil , 60g butter, 1 clove garlic, finely sliced lengthways, 20 fresh sage leaves , 80g baby spinach leaves.

Ingredients:

• 1.2kg golden sweet potato, peeled and cut into 3cm pieces 
• Olive oil spray 
• Salt & freshly ground black pepper 
• 4 pork loin medallion steaks 
• 1 tbsp olive oil 
• 60g butter 
• 1 clove garlic, finely sliced lengthways 
• 20 fresh sage leaves 
• 80g baby spinach leaves 

Instructions

1. Preheat oven to 200°C. Divide sweet potato wedges between 2 baking trays. Spray generously with olive oil spray and season with salt and pepper. Bake for 45 minutes or until tender.
2. Meanwhile, season the pork steaks with salt and pepper. Heat olive oil in a heavy-based frypan. Cook pork steaks for 3-4 minutes each side or until cooked through.
3. Remove from pan and cover with foil to rest. Add butter, garlic and sage leaves to pan. Stir over a moderately low heat until butter turns a nut-brown colour. Sage leaves should be crisp.
4. Remove from the heat immediately. Divide spinach leaves and sweet potato between serving plates. Serve with the pork steaks and drizzle with sage butter.