Herb-crusted pork with kumara and pea salad

Serves: 4
Time to make: 30 mins

Total cost: $ 25.20 / $ 6.30 per serve

(at time of publication)

Ingredients

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

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.

Nutrition Info (per serve)

Kilojoules 1680kJ

Calories 402cal

Protein 33g

Total fat 10g

–Saturated fat 3g

Carbohydrates 45g

–Sugars 10g

Dietary fibre 9g

Sodium 180mg

Calcium 110mg

Iron 5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.