Pork with coconut cream spinach & chilli

Spinach shares the plate with juicy pork, spicy chilli, garlic and sweet potato.

Recipe «Pork with coconut cream spinach & chilli» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1.5kg orange sweet potato , peeled, cut into 7mm-thick slices, 1 1/2 tbsp olive oil, 4 pork loin medallion steaks, 1 garlic clove, finely chopped, 1 small fresh red chilli, finely chopped , 2 bunches English spinach, ends trimmed, washed, 150ml coconut cream .

Ingredients:

• 1.5kg orange sweet potato , peeled, cut into 7mm-thick slices 
• 1 1/2 tbsp olive oil 
• 4 pork loin medallion steaks 
• 1 garlic clove, finely chopped 
• 1 small fresh red chilli, finely chopped 
• 2 bunches English spinach, ends trimmed, washed 
• 150ml coconut cream 

Instructions

1. Preheat oven to 200°C. Place the sweet potato in a bowl. Drizzle over 1 tablespoon of the oil and toss to coat. Arrange the sweet potato in a single layer on 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 remaining oil in a frying pan over medium-high heat. Add the pork and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
3. Heat the remaining oil in the frying pan over medium-high heat. Add the garlic and chilli, and cook for 30 seconds or until aromatic. Add the spinach and coconut cream and cook, stirring, for 2 minutes or until the spinach just wilts.
4. Divide the sweet potato among serving plates. Top with the spinach mixture and pork to serve.