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    Yogurt Spice Pork with Sweet Potato Wedges

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    Yogurt Spice Pork with Sweet Potato Wedges

    This healthy dish has less than 4 per cent fat and is quick and easy to prepare for a perfect supper. The yogurt coating tenderises the meat and helps the flavours of the marinade to infuse into the pork.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 520g pack Waitrose British Loin Pork Medallions
    • 150ml pot Waitrose Natural Yogurt
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • Grated rind and juice of 1 lemon
    • 1 clove of garlic, crushed
    • Sea salt
    • Freshly ground black pepper
    • 750g sweet potatoes, peeled and cut into wedges
    • 1 tbsp olive oil
    • To garnish
    • Fresh coriander leaves
    • Watercress


    1. Preheat the oven to 200°C, gas mark 6. Place the pork medallions between two sheets of cling film and, using a rolling pin or meat mallet, gently flatten to a thickness of 2cm. This will tenderise the pork and also reduce the cooking time.
    2. Spoon the yogurt into a large bowl and add the coriander, cumin, lemon rind and juice and garlic. Mix well and season. Remove the cling film and add the medallions to the yogurt mixture and stir to coat. Marinate for 10 minutes.
    3. Toss the sweet potatoes with the olive oil and sprinkle with the seasoning. Place on a baking tray and bake for 20-25 minutes or until crisp and golden.
    4. While the sweet potatoes are cooking, preheat the grill and line the base of the grill pan with kitchen foil. Place the medallions with some of the yogurt mixture spooned over on a wire rack over the grill pan and cook for 5-6 minutes each side or until the yogurt begins to turn a golden colour and the pork is thoroughly cooked.
    5. Garnish the medallions with chopped coriander leaves and serve with the sweet potato wedges and a few leaves of watercress.

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