Herb-crusted pork with kumara and pea salad

Author: Tracey Meharg - Food stylist, Recipe developer, Author

Photographer: Andy Lewis

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

4 tablespoons finely chopped fresh flat-leaf parsley

4 tablespoons finely chopped fresh basil

4 tablespoons finely chopped fresh mint

500g pork fillet, trimmed, halved crosswise

600g kumarasweet-potatoX, scrubbed, cut in 1cm-thick rounds

2 cups frozen baby peas, thawed

1 red onion, finely chopped

¼ cup fresh lemon juice

2 tablespoons reduced-fat Greek yoghurt

100g baby spinach

Instructions

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1 Combine fresh herbs on a chopping board. Arrange in a thin layer and season with cracked black pepper. Roll pork fillet in herb mixture to coat evenly on all sides.

2 Spray a large frying pan with oil and set over a medium heat. Cook pork, turning occasionally, for 12-15 minutes or until pork is browned and cooked. Remove pork from heat and lightly cover with tinfoil and leave to rest for 5 minutes. Cut pork in thick slices and set aside.

3 Meanwhile, steam kumara for 6-8 minutes or until just tender. Transfer kumara to a heatproof bowl. Add peas and onion. Stir lemon juice and yoghurt to combine then pour mixture over warm vegetables and toss gently.

4 Serve pork on a bed of spinach with kumara and pea salad.

Variations

Make it gluten free: Check yoghurt is gluten free.

Nutrition Info (per serve)

Calories 402 cal

Kilojoules 1680 kJ

Protein 33 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 10 g

Dietary fibre 9 g

Sodium 180 mg

Calcium 110 mg

Iron 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.

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