Piri Piri Pork Fillet Medallions
For the marinated pork:
- 12 pork fillet medallions
- 3 tbsp sweet chilli sauce
- 1 lime, zest and juice of
- 1 tbsp finely chopped fresh or dried parsley
- 2 cloves garlic, grated
- 1 tbsp ground coriander
- 1 tbsp ground cumin
For the wedges:
- 2 large sweet potatoes, skin on, each cut into 16 wedges
- 1 tbsp olive oil
- Pinch of salt
- 100g bag mixed salad leaves
- 200g pot sour cream and chive dip
Preheat oven to 180ºC/350°F/Gas Mark 4.
Add the sweet potato wedges to a roasting tin and coat with the olive oil. Sprinkle over a pinch of salt and put in the oven on a high shelf for 20 minutes.
Place the medallions on a chopping board between two sheets of cling film. Using the base of a small saucepan or rolling pin, bash them all over until they’re 1cm thin.
In an ovenproof dish, mix together the sweet chilli sauce, juice and zest of the lime, the parsley, garlic, ground coriander and ground cumin.
Add the fillet medallions to the dish and coat with the marinade and set aside for at least 10 minutes.
Transfer the sweet potato wedges to the middle oven shelf and place the dish with the medallions on to the top oven shelf. Roast for 10 minutes or until the juices run clear.
Serve three medallions per person, topped with the piri piri sauce from the roasting dish, some sweet potato wedges and a handful of mixed leaves per person. Enjoy the cooling sour cream and chive dip on the side.
Pork loin steaks could also be used, just remember to trim the fat off beforehand.