Jerk Pork & Coconut Sauce

While the sweet potato is cooking, trim the green beans. Slice the zucchini and carrot (unpeeled) into batons. Finely chop the garlic (or use a garlic press). Roughly chop the coriander.

In a medium bowl, combine 1/2 the mild Caribbean jerk seasoning, a drizzle of olive oil and the pork loin steaks. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate, cover with foil and set aside to rest.

TIP: Don't worry if the spice blend burns a little in the pan, this adds to the flavour!

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans, zucchini and carrot and cook, tossing, until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the remaining mild Caribbean jerk seasoning and cook, stirring, until fragrant, 1 minute. Stir through the coconut milk and the pork resting juices and simmer until thickened slightly, 2-3 minutes.