Ingredients
- 1 Kumara
- 1 tomato
- 1 can pineapple rings
- 2 large handfuls baby spinach leaves
- 1 small handful mint
- 1 Tbsp Jamaican jerk rub
- 350g pork loin steak
- 1/2 tsp apple cider vinegar
- 50g aioli (see recipe)
Method
- Preheat the oven to 220°C / 200°C fan bake and line a baking tray with baking paper
- Chop the Kumara into chips and lie on the baking tray, drizzle with olive oil, season with salt and pepper and toss, bake for 20 minutes
- Finely chop the tomato, roughly chop baby spinach leaves, pick and chop the mint leaves
- Combine the pork in a bowl with a drizzle of olive oil and the Jamaican rub, toss
- Drain the pineapple rings and bring a medium frying pan to medium heat, add the pineapple and fry until golden - approximately 3 minutes each side
- Remove from the heat, wipe out the pan and return to heat with a drizzle of olive oil, fry the pork until cooked through on both sides - approximately 5 minutes each side
- While the pork is resting chop the pineapple into small pieces and add to a bowl with the tomato, spinach, mint, vinegar, salt and pepper, and a drizzle of extra virgin olive oil
- Thinly slice the pork and divide between plates
- Top with the salsa and add the Kumara chips
- Serve with the aioli
- Enjoy!