Pork in apricot sauce with herby mash

Serves: 1

Time to make: 30 mins

Ingredients

More weights & measures

1 small kumarasweet-potatoX, peeled, chopped

1 tablespoon dried herb mix

5 dried apricots, roughly chopped

4 tablespoons orange juice

1 tablespoon reduced-sugar apricot jamjellyX

1 teaspoons salt-reduced soy sauce

3 tablespoons water

1 pork medallion steak (125g), fat-trimmed

sprinkling of Tuscan seasoning

100g frozen vegetables, steamed

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Instructions

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1 Cook kumara until tender. Drain and mash. Combine with herb mix and keep warm.

2 Place apricots, orange juice, jam, soy sauce and water in a small pan. Heat until jam has just melted. Purée until smooth and keep warm.

3 Sprinkle steak with a little Tuscan seasoning. Cook steak in a non-stick pan or under grill until tinged lightly golden. Serve steak with the sauce, mash and steamed vegetables.

Variations

The apricot purée works equally well with a chicken breast, too.

HFG tip

You can make the kumara mash in a larger quantity and then keep in the fridge in a sealed container for a few days.

Nutrition Info (per serve)

Calories 483 cal

Kilojoules 2020 kJ

Protein 33 g

Total fat 16 g

Saturated fat 4 g

Carbohydrates 55 g

Sugar 22 g

Dietary fibre 10 g

Sodium 720 mg

Calcium 100 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.