This is a lovely recipe from Linda

Ingredients

15 mins to prepare - 30 mins to cook

 

750g (1lb 10oz) sweet potatoes, peeled and cut into chunks

3 large carots, peeled and chopped

500g (1lb 2oz) pork fillet (tenderloin) sliced

low fat cooking spray

350g (12oz) spinach

1/2 teaspoon each of ground cumin and ground coriander

salt and freshly ground black pepper

parsley to garnish (optonal)

 

Procedure

1.  Cook the sweet potatoes and carrots in a large saucepan of lightly salted water for about 20 mins or until tender.

 

2.  5 mins before the end of veg cooking time preheat a chargrill pan or non-stick frying pan.  Spray the pieces of port fillet with low fat cooking spray then chargrill or fry them for 3 to 4 mins each side until cooked through.

 

3.  Cook the spinach until wilted (either steam or boil with tiny amount of water)

 

4.  Mash the sweet potatoes and carrots and add the cumin and corander.

 

5.  Place spinach on warmed plate, put mashed veg on top then cover with chargrilled pork.  Garnish and serve.

Serving Information

• Serves: 4    4 Points (Core Plan )
• Fat: 5 g
• Calories: 203