recipes > meaty feast > herb encrusted pork, sweet potato wedges & watercress salad
herb encrusted pork, sweet potato wedges & watercress salad
The richness of the blue cheese sauce makes a perfect companion for the pork, while the peppery flavour of watercress provides a refreshing contrast to those solid flavours.
meaty feast (category)
02 (fuss level)
instructions
1. Pre-heat the oven to 200C.
2. In the small pan boil water. Peel and cut the potato into wedges and boil for 10 minutes.
3. Meanwhile, on the large plate mix 2 tablespoons of breadcrumbs and 1 tablespoon of dried mixed herbs. Spray the pork steaks with olive oil, season and them coat in the mix.
4. Heat up the frying pan and spray some olive oil on it. Fry the pork steaks on a medium heat for a couple minutes on each side so its golden brown on each side.
5. Transfer the pork from the frying pan (don do anything with the pan at this stage - you are using it again for the sauce) into the roasting tin and place in the oven for 12-13 minutes.
6. As soon as the sweet potatoes are ready, drain them, spray with a bit of olive oil and place together with the pork to roast for however long pork has left in the oven.
7. While you are waiting, cut the lime into wedges.
8. Squeeze one wedge of lime into the mug and combine with a tablespoon of honey and teaspoon of wholegrain mustard. In the large mixing bowl dress the watercress.
9. Chop 50g blue cheese into small pieces.
10. Return to the frying pan and add a small knob of butter and deglaze the pan. Take it off the heat and add 100ml of single cream. Mix it well. Then slowly add pieces of blue cheese and gently stir until they melt. Keep stirring for the next minute or so.
To serve Arrange the pork, potatoes and watercress salad on the plate. Pour the sauce into the ramekin dishes and set them on the side. Decorate it with a wedge of lime.
