- 4 medium (about 180-200g each) sweet potatoes
- 150g natural yogurt
- 1 red chilli, deseeded and finely chopped
- Small bunch of fresh coriander, chopped
- Finely grated zest of 1 lime, plus extra lime halves, to serve
- 1 tsp cumin seeds
- ½ tsp paprika
- ½ tsp mild chilli powder
- 2 garlic cloves, crushed
- 1 tbsp brown sugar
- 1 tbsp mild olive oil
- 4 boneless pork loin steaks
- Preheat the oven to 180°C/fan160°C/gas 4. Place the sweet potatoes on a baking tray and cook for 45 minutes, until soft. Cover with foil and keep warm. While they're cooking, mix the yogurt with the chilli, coriander and lime zest.
- Preheat the grill to medium. Mix the cumin, paprika, chilli powder, garlic, sugar and oil together in a large bowl. Add the pork and turn to coat. Place the pork steaks, spaced apart, on a foil-lined baking tray and grill for about 6 minutes, turning halfway, until cooked but still juicy.
- Cut the sweet potatoes into wedges and serve with the grilled pork steaks, a lime half and the yogurt on the side. Add a mixed salad, if you like.
- Increase the chilli powder in the spicy pork rub if you prefer more heat or leave it out altogether for a mildly spiced chop.
- You can freeze the coated and uncooked pork steaks in a food bag for up to 1 month. Defrost thoroughly before grilling as per recipe.
- Partner this with a white – a fairly rich, fruity Chardonnay from South Africa or California works best with the pork and lime yogurt.