The finished recipe. Pork Loin with Sweet Potato and ChimichurriIngredients 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 flakesIngredients 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 SaltStep 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 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 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 4. Slice the pork, spoon the chimichurri over it and serve with the wedges.
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