| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Food networ, Food1 | 1 | Servings | |
INGREDIENTS
| 1 | 180 g fillet pork | |
| 1 | t | Ground coriander |
| 1 | t | Ground cumin |
| 1 | T | Olive oil |
| 180 | g | Sweet potatoes |
| 1 | Aubergine, diced | |
| 1 | Clove garlic, crushed | |
| 1 | oz | Root ginger, chopped |
| 2 | Tomatoes, blanched and | |
| seeded | ||
| 10 | Coriander leaves, chopped |
INSTRUCTIONS
Marinate the pork in the coriander, cumin and olive oil. Dice the sweet potatoes, blanch them and fry gently in a pan to colour them. Make a salsa by sauting the diced aubergine in some olive oil with the garlic and root ginger, then remove from the heat and add the tomatoes and coriander leaves. Chargrill the pork fillet and serve on a bed of sweet potatoes with the salsa. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1310
Calories From Fat: 954
Total Fat: 106.1g
Cholesterol: 152.3mg
Sodium: 2191.8mg
Potassium: 1771.6mg
Carbohydrates: 56.4g
Fiber: 9.4g
Sugar: 18.6g
Protein: 35.9g