Pork & Caramelised Pear
with Creamy Sweet Potato Mash
Did you know that pork has a little secret? It loves to hang out with fruit. These sweet, caramelised pears are the perfect pair (get it?) for this simple supper the whole family will love.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 5 people
/ Serving 5 people
800 g
sweet potato
2 unit
pear
1 packet
pork loin
1 bag
baby spinach leaves
Not included in your delivery
olive oil
½ tsp
salt
3 tbs
butter
(ContainsMilk)¼ cup
milk
(ContainsMilk)
Bring a large saucepan of salted water to the boil. Peel the sweet potato and chop into 3 cm chunks. Slice the pear into 2 cm thick wedges (discard the core).
Add the sweet potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return the sweet potato to the saucepan. Add the salt (use suggested amount), 1/2 of the butter and the milk. Mash using a potato masher or fork until smooth. Set aside and cover with a lid to keep warm.
While the sweet potato is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Season the pork loin steaks on both sides with a pinch of salt and pepper and cook for 3-4 minutes on each side (depending on thickness), or until cooked through. Set aside on a plate to rest and cover with foil to keep warm. TIP: It’s okay to serve pork slightly blushing pink in the centre
Return the frying pan to a medium-high heat and add the pear. Cook for 3 minutes on one side, or until golden. Carefully flip and cook the other side for 3 minutes. In the last 1 minute of pear cooking time, spoon over the remaining butter. Cook until the pears are softened and caramelised.
Add the baby spinach leaves to the pan with the pears and cook for 1-2 minutes, stirring gently, until just wilted and coated in butter. Season to taste with a pinch of salt and pepper.
Divide the sweet potato mash, the pork and the caramelised pear and spinach between plates.