1 Tbsp salt-reduced soy sauce or gluten-free soy sauce
1 Tbsp sweet chilli sauce or gluten-free sweet chilli sauce
Freshly squeezed juice of 1 lime
2cm piece ginger, peeled, finely grated
2 tsp olive oil
300g pork fillet, trimmed of fat
400g orange sweet potato, peeled, thinly sliced into rounds
Olive oil cooking spray
40g baby spinach leaves
1 cup coriander leaves
1 cup bean shoots
Preheat oven to 200°C (fan-forced). Line an oven tray and a small ovenproof dish with baking paper. Combine soy sauce, sweet chilli sauce, lime juice, ginger and 1½ tsp of the oil in a shallow dish. Add pork and turn to coat. Set aside to marinate.
2. Spread sweet potato in a single layer on prepared tray. Spray both sides with cooking spray. Bake for 25-30 minutes or until sweet potato is tender and slightly crispy.
3. Meanwhile, heat remaining oil in a small non-stick frying pan over a medium-high heat. Drain pork, reserving marinade. Add pork to pan and cook, turning often, for 3-4 minutes or until browned. Transfer to the prepared dish. Add pork to oven with sweet potato for the last 5 minutes of cooking. Transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes.
4. Toss spinach, coriander and bean shoots in a bowl. Put reserved marinade and juices from the resting pork in the frying pan. Bring to the boil over a medium heat. Cook, stirring, for 1-2 minutes or until the mixture reduces slightly. Slice pork and add to salad along with sweet potato. Toss gently to combine. Divide between shallow serving bowls. Drizzle over sauce and serve.
Nutrition Info PER SERVE 1695kJ, protein 41g, total fat 9.3g (sat. fat 1.7g), carbs 35g, fibre 9g, sodium 638mg. • Carb exchanges 2 1⁄3. • GI estimate low. • Gluten-free option.