This is a fantastically simple yet delicious recipe that I came across on the BBC Good Food website a few years back. It’s one I’ve made on several occasions but has had a recent revival in my kitchen with the purchase of some beautiful Spanish smoked paprika! If you are going to have a go at this I do recommend investing a couple of pounds in the good stuff, it makes a huge difference to the overall flavour. As an added bonus, this dish also happens to be naturally gluten free!
Here is what you will need to serve 2 hungry people.
- 150g Pork Tenderloin Fillet (fat trimmed)
- Olive Oil
- 2 tsp Smoked Paprika
- Salt & Pepper
- 2 Large Sweet Potatoes
- 150ml Pot of Natural Yoghurt
- 1/2 tsp Garlic Powder
- 1 tbsp Chives (Fresh or Dried)
- Portion of Salad, to serve
Preheat your oven to 200°C/Fan 180°C.
OPTIONAL ADVANCED PREP
If you want your wedges to go a little crispier, peel & slice the potatoes then place them in a bowl of cold water to soak for an hour. Before cooking, drain them, pat them as dry as possible with kitchen roll then proceed as per the recipe below.
In a small bowl, mix together the oil, paprika & a generous helping of salt. Rub the marinade all over the pork fillet. If you have the time, go one step further and leave to rest for a couple of hours to allow the flavours to develop. If you don’t, it’s fine to cook straight away.
When you are ready, heat a non stick frying pan over a medium heat. Sear the meat on all sides (including the ends) then place on a baking tray ready for the oven whilst we get on with the sweet potato wedges.
If you haven’t done the ‘Optional Advanced Prep’ – peel the sweet potatoes and cut into wedges. Then place them in a bowl, add 1 tsp of olive oil, a generous helping of salt and mix with your hands to coat well.
Line a large baking tray with baking paper or better yet, a silicone baking mat. Then spread the wedges out over it. (If you overcrowd a baking tray they will steam instead of going crispy, not what you want!)
Place the wedges on the middle shelf and the pork on the bottom. Then cook for about 25-30 minutes until the wedges are crispy and the pork is cooked through. If necessary, turn the wedges once halfway through.
Whilst they are in the oven, make the dip. Take a small bowl and tip in the yoghurt. Stir in the garlic powder, fresh chives, salt & pepper then set aside until you are ready to plate up.
When the pork and wedges are ready, divide between two plates and serve with a side salad and a big dollop of the yoghurt dip.
And there you go folks, a super easy, really tasty dinner for two! See how easy that was? Great food doesn’t have to take forever to make or be really complicated. It just has to taste great, and this dish does that and then some!
I love the sweet potato wedges too. It’s not something that I’d even heard of until a few years ago but now I regularly use them as a substitute for standard potatoes. They are actually healthier and take about half the amount of time to cook, bonus!
Until next time my lovelies