Prices
Table Note: This table's layout was formatted using AI (ChatGPT) to clearly present the author's original research data. All factual content, including price approximations and product variations, is the result of the student's independent research
Ingridients
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10 small-to-medium pork slices (pork loin or tenderloin, pounded thin)
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1 large sweet potato, cut into 1/4-inch rounds or wedges (~2 cups pre-cut)
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3–4 cups fresh baby spinach
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2 tablespoons olive or avocado oil, divided
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1.5 teaspoons Mediterranean seasoning, divided
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1/2 teaspoon salt, divided
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3 tablespoons Sweet Honey Mustard Sauce (plus extra for drizzling)
Instructions
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Prep the Oven & Sweet Potatoes
Preheat oven to 220°C.
Toss sweet potato slices with 1 tbsp oil, 1 tsp Mediterranean seasoning, and 1/4 tsp salt.
Spread in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway. -
Cook the Pork
While the sweet potatoes bake, heat a skillet over medium heat.
Coat pork slices with 1 tbsp oil, 1/2 tsp Mediterranean seasoning, and 1/4 tsp salt.
Cook pork for 4-6 minutes per side until golden and fully cooked. (This also depends on size, so cook until dark golden colour or brownish colour as shown in the photo) -
Assemble the Bowl
Place baby spinach in a bowl.
Add roasted sweet potato chips and pan-seared pork on top to gently wilt the spinach. -
Add Sauce & Serve
Drizzle 3 tbsp Sweet Honey Mustard Sauce over the pork and sweet potatoes. Add more if desired.
Serve immediately and enjoy!
