Perfect Pork Accompanied by Roasted Sweet Potatoes with Parmesan :-)

Most people steer clear of Pork if they are watching their waistlines, however I find Pork fillet is a wonderfully versatile cut of meat.
It is a lean meat and this recipe is one of my husband's favourites.

Pork Medallions with Apples, Sage and Prune Sauce

Ingredients:
1 pork fillet (no fat)
2 sweet potatoes sliced into rounds
6 prunes
2 apples sliced into rounds
1 tsp dried sage
3 sage fresh leaves
2 tblsp Parmesan cheese
Olive oil for frying
1 tblsp honey
salt and freshly ground black pepper


Salad of sliced avo, baby greens, sprouts, sliced tomatoes and feta with Balsamic Reduction

Method:
For the roasted sweet potatoes:
Boil sliced sweet potato rounds until just done. Spread out to cover a greased baking dish, sprinkle Parmesan cheese on top and drizzle with olive oil and +_ 50ml water. Bake until golden.

Tip: Sprinkle about 50ml water over the potatoes before baking - this helps them not to dry out. 

For the Pork medallions: Cut pork fillet into 2cm thick rounds. Season with black pepper and salt.
Put a little olive oil in the frying pan and get the pan really hot before placing the fillet medallions in to brown well on each side.

For the sauce: Add the prunes, sliced apples and sage to the pan and remove the cooked pork. Cook until the apples and prunes are soft and the sauce reduces a little. Add honey.

Serve with your salad dressed with balsamic reduction and roasted sweet potatoes.

Enjoy!