Pork & Caramelised Pear

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.