Mexican-style pork with sweet potatoes and lime yogurt
- April 2008
- Serves 4
- Takes 10 minutes to make and about 50 minutes to cook
You can adjust the spicing in this balanced, Mexican-inspired pork recipe so that it suits the whole family.
- 10.8g (3.3g saturated)
- 45.8g (16.7g sugar)
- 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.
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