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Roast pork & sweet potatoes with spicy cabbage

  • 4
  • Easy
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Roast pork & sweet potatoes with spicy cabbage

Recipe Ingredients

  • 1kg sweet potatoes, cut into 1,5cm chunks
  • 2 tbsps olive oil
  • 1/4 tsp salt (x2)
  • 1 pork fillet (600g)
  • 1/4 tsp pepper
  • 1/4 cup barbecue sauce
  • 1/2 medium head red cabbage, thinly sliced
  • 4 spring onions, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1/2 tsp salt
  • 1/4 cup cider vinegar

Recipe Directions

1. On a large rimmed baking tray, toss 1kg sweet potatoes, cut into 1,5cm chunks, with 1 tbsp olive oil and 1/4 tsp salt; roast at 230°C for 30 minutes.

2. In a deep 30cm frying pan, heat 1 tbsp olive oil on medium to high. Season 1 pork fillet (600g) with 1/4 tsp each salt and pepper. Brown pork on all sides; transfer to baking tray with potatoes. Brush pork with 1/4 cup barbecue sauce; roast for 16 minutes or until cooked through.

3. To same frying pan on medium, add 1/2 medium head red cabbage, thinly sliced; 4 spring onions, thinly sliced; 1 jalapeño, thinly sliced; and 1/2 tsp salt. Cook for 12 minutes or until cabbage is tender, stirring. Stir in 1/4 cup cider vinegar.

4. Serve pork with potatoes and cabbage.

EACH SERVING: About 1 880kJ, 34g protein, 52g carbohydrate, 12g fat (3g saturated), 10g fibre.

‘ANY IDEAS FOR THE EXTRA CABBAGE?’ Quick-pickle it! Heat 1 1/2 cups white vinegar with 1 cup water, 3 tbsp sugar and 2 tbsp salt. Pour over finely chopped cabbage and refrigerate for a day. It’ll keep for 2 weeks.

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