Pork with apple and cranberry sauce
orange sweet potato (kumara)
600 g, peeled, cut into 3cm pieces
lean pork fillet
480 g, (600g fat trimmed)
3 medium, peeled, cored and sliced
35 g, sweetened
- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place sweet potato on prepared tray and drizzle with 2 teaspoons oil. Bake for 30 minutes or until golden.
- Meanwhile, place apple and cranberries in a small saucepan with 1⁄3 cup (80ml) cold water and bring to the boil. Reduce heat to low and simmer for 15–20 minutes or until apple is tender. Roughly mash with a fork. Cover to keep warm.
- Meanwhile, heat a medium non-stick frying pan over medium-high heat. Add cumin seeds and cook for 30 seconds or until fragrant. Finely crush seeds with a mortar and pestle. Rub pork with remaining oil and sprinkle with crushed cumin seeds. Reheat pan over medium-high heat. Cook pork, turning, for 5 minutes or until browned. Add pork to baking tray with sweet potato for the last 10 minutes of cooking or until pork is just cooked through (see tip). Cover pork with foil and rest for 5 minutes before slicing thinly.
- Serve pork with roasted sweet potato and topped with apple and cranberry sauce.