Dinner

Pork Loin with Sweet Potato and Chimichurri

Name: Pork Loin with Sweet Potato and Chimichurri
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 170 g Pork loin steak, fat trimmed; 200 g Sweet potato; A large handful, finely chopped Fresh parsley; A teaspoon Dried oregano; 2 cloves, about 6 g Garlic; Half a teaspoon Chilli flakes; Two tablespoons Red wine vinegar; Scant tbsp (10 g) Olive oil; 4 sprays, about 1 g Olive oil spray; To taste Salt

A griddled pork loin steak with roasted sweet potato and a sharp parsley, garlic and vinegar chimichurri. 41 g of protein for 492 kcal.

Calories: 492kcal
Protein: 41g
Fat: 18g
Carbs: 42g

Per serving, makes 1. 20 minutes of work, then thirty minutes for the sweet potato to roast. Published 8 September 2026.

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Sulphites

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

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Pork Loin with Sweet Potato and Chimichurri, plated and ready to serve. — The finished recipe. Pork Loin with Sweet Potato and Chimichurri

Ingredients 1 to 6 for pork loin with sweet potato and chimichurri arranged separately on a dark worktop. — Ingredients 1 to 6. 170 g Pork loin steak, fat trimmed (One steak, fat trimmed and the edge snipped so it stays flat. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 200 g Sweet potato (Cut into thick wedges, skin on. Raw, peeled weight.). A large handful, finely chopped Fresh parsley. A teaspoon Dried oregano. 2 cloves, about 6 g Garlic. Half a teaspoon Chilli flakes

Ingredients 7 to 10 for pork loin with sweet potato and chimichurri arranged separately on a dark worktop. — Ingredients 7 to 10. Two tablespoons Red wine vinegar. Scant tbsp (10 g) Olive oil. 4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.). To taste Salt

Pork Loin with Sweet Potato and Chimichurri, preparation step 1: Heat the oven to 200°C. Spray the sweet potato wedges, salt them and roast on a tray for thirty minutes, turning once, until the edges have caught. — Step 1. Heat the oven to 200°C. Spray the sweet potato wedges, salt them and roast on a tray for thirty minutes, turning once, until the edges have caught.

Pork Loin with Sweet Potato and Chimichurri, preparation step 2: Stir the parsley, oregano, crushed garlic, chilli flakes, vinegar, oil and a pinch of salt together in a small bowl and leave it to sit while the pork cooks. — Step 2. Stir the parsley, oregano, crushed garlic, chilli flakes, vinegar, oil and a pinch of salt together in a small bowl and leave it to sit while the pork cooks.

Pork Loin with Sweet Potato and Chimichurri, preparation step 3: Season the pork and griddle it over a high heat for four minutes a side, until marked and just cooked through. Rest it for three minutes. — Step 3. Season the pork and griddle it over a high heat for four minutes a side, until marked and just cooked through. Rest it for three minutes.

The finished pork loin with sweet potato and chimichurri. — Step 4. Slice the pork, spoon the chimichurri over it and serve with the wedges.

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Ingredients

Pork loin steak, fat trimmed170 g
One steak, fat trimmed and the edge snipped so it stays flat. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Sweet potato200 g
Cut into thick wedges, skin on. Raw, peeled weight.
Fresh parsleyA large handful, finely chopped
Dried oreganoA teaspoon
Garlic2 cloves, about 6 g
Chilli flakesHalf a teaspoon
Red wine vinegarTwo tablespoons
Olive oilScant tbsp (10 g)
Olive oil spray4 sprays, about 1 g
Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.
SaltTo taste

Method

Heat the oven to 200°C. Spray the sweet potato wedges, salt them and roast on a tray for thirty minutes, turning once, until the edges have caught.
Stir the parsley, oregano, crushed garlic, chilli flakes, vinegar, oil and a pinch of salt together in a small bowl and leave it to sit while the pork cooks.
Season the pork and griddle it over a high heat for four minutes a side, until marked and just cooked through. Rest it for three minutes.
Slice the pork, spoon the chimichurri over it and serve with the wedges.

Worth knowing

The chimichurri is where the oil is, and ten grams makes enough for the plate. Most recipes use four times that and it pools.
Sweet potato and ordinary potato are close on calories per 100 g. The sweet one browns faster because of its sugar, so check at twenty-five minutes.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.