Speedy Pork & Caramelised Pears

Add the sweet potato to the large 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 and 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 medium frying pan over a medium-high heat. Add the walnuts and toast, stirring, for 3-4 minutes, or until browned. Set aside. Return the pan to the heat and add a drizzle of olive oil. Season the pork loin steaks on both sides with a pinch of salt and pepper and cook for 3 minutes each side (depending on thickness), or until cooked through. Set aside on a plate to rest and cover with foil.

Return the frying pan to a medium-high heat. Add the pear and cook for 3 minutes on each side, or until golden. In the last 1 minute of pear cooking time, spoon over the remaining butter until the pears are softened and caramelised.

Add the baby spinach leaves to the pan with the pear and cook for 1-2 minutes, stirring gently, until wilted and coated in butter. Season to taste with a pinch of salt and pepper.