Pork loin medallion steaks & sage butter with golden sweet potato

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How to make Pork loin medallion steaks & sage butter with golden sweet potato

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:45
  • Total Time : 1:00

Ingredients

  • 1.2kg golden sweet potato, peeled and cut into 3cm pieces
  • Olive oil spray
  • Salt & freshly ground black pepper
  • 4 pork loin medallion steaks (about 140g each)
  • 1 tablespoon olive oil
  • 60g butter
  • 1 clove garlic, finely sliced lengthways
  • 20 fresh sage leaves
  • 80g baby spinach leaves

Method

  • Step 1 Preheat oven to 200°C. Divide sweet potato wedges between 2 baking trays. Spray generously with olive oil spray and season with salt and pepper. Bake for 45 minutes or until tender.
  • Step 2 Meanwhile, season the pork steaks with salt and pepper. Heat olive oil in a heavy-based frypan. Cook pork steaks for 3-4 minutes each side or until cooked through.
  • Step 3 Remove from pan and cover with foil to rest. Add butter, garlic and sage leaves to pan. Stir over a moderately low heat until butter turns a nut-brown colour. Sage leaves should be crisp.
  • Step 4 Remove from the heat immediately. Divide spinach leaves and sweet potato between serving plates. Serve with the pork steaks and drizzle with sage butter.

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