2 small sweet potatoes (about 425g), unpeeled, cut into thick chips
1 tbsp sunflower oil, plus 2 tsp
1 tbsp gluten free plain flour
1½ tsp sweet smoked paprika
500g free range organic pork fillet, trimmed
230g jar Fragata Pimiento Piquillo Peppers, drained
½ tsp ground cumin
1 clove garlic, roughly chopped
1 tsp sherry vinegar
1. Preheat the oven to 220°C, gas mark 7 and line a large baking tray with parchment. Toss the sweet potato chips with 1 tbsp oil, flour, ½ tsp paprika and seasoning. Roast for 20 minutes, turning once, until golden.
2. Meanwhile, heat 1 tsp oil in a frying pan. Season the pork then sear over a high heat for 5 minutes. Transfer to the potato tray and roast for 15-20 minutes until cooked throughout with no pink meat and juices run clear.
3. Use a stick blender to blend the peppers with 1 tsp paprika, the cumin, garlic, vinegar and 1 tsp oil until smooth. Season to taste. When the pork is ready, transfer to a plate and let it rest for a couple of minutes. Slice thickly and serve with the sauce and chips.
Cook’s tip If you’re short on time cheat the chips and use frozen Waitrose Sweet Potato Oven chips instead.
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