Stranger Foods

Peri peri pork with sweet potato wedges and sweetcorn salsa

Serves 4 | Prep 5 mins | Cook 25 mins

Our peri peri pork with sweet potato wedges is served with tasty sweetcorn salsa. On the table in 30 minutes, this midweek meal is less than 500 calories per serving.

Source: www.sainsburysmagazine.co.uk

Ingredients

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Imperial

x0.5

2x 300 g packs skin-on sweet potato chips
2 tbsp olive oil
1x 30 g pack coriander
3-5 slices pickled jalapeños from a jar
1 ripe avocado, stoned
50 g feta
1x 325 g tin sweetcorn, drained
4 pork loin steaks (480 g pack)
2 tbsp peri peri sauce (we used medium)

Instructions

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Put a baking tray in the oven and preheat the oven to 200°C, gas 7. Tip the sweet potato chips into a microwaveable bowl, add 1 tablespoon of water, cover and microwave on high for . Drain the sweet potato chips and toss with 1½ tablespoons of oil and some seasoning on a baking tray, then spread out in a single layer and roast in the oven for or until crisp, turning halfway.
Meanwhile, reserve a few sprigs of coriander to garnish, then roughly chop the rest. Finely chop the jalapeños and cut the avocado and feta into small cubes. Mix with the sweetcorn and 1 tbsp pickling juice from the jalapeno jar, seasoning to taste.
With to go on your chips, season the pork steaks, then heat the remaining oil in a nonstick frying pan. Fry for on each side until cooked to your liking, then add the peri peri sauce and toss to coat. Serve the peri peri pork with the sweetcorn salsa and sweet potato chips, garnished with the coriander sprigs.

Nutrition

Per Serving	% Daily Value
Calories 496 kcal	24.8%
Total Fat 21 g	26.9%
Saturated Fat 6 g	30.0%
Carbohydrates 40 g	14.5%
Dietary Fibre 9 g	32.1%
Sugars 13 g	26.0%
Protein 32 g	64.0%
Sodium 0.6 g	26.1%

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