- 2 sweet potatoes, cut into wedges
- 3 tbsp olive oil
- 1 tsp paprika
- 1 tsp salt
- 2 pork loin steaks
- 50g (2oz) dried breadcrumbs
- 2 tbsp parmesan, grated
- 2 tbsp plain flour
- 1 egg, lightly beaten
- Crispy salad to serve
Preheat the oven to 200C/180C fan/400F/Gas 6. Toss the potato wedges in 1 tbsp olive oil then scatter with the paprika and salt. Transfer to the oven to bake for 30 minutes until tender.
Mix the breadcrumbs and parmesan together in a shallow bowl. Season the pork, dust in the flour, dip in the egg then carefully roll through the breadcrumbs.
Heat the oil in a frying pan and gently fry the breaded pork for 1-2 minutes on each side until golden brown. Transfer to the oven to cook through for 10 minutes. Serve with a crispy salad.
You could use a pork tenderloin instead. Roll the whole thing through the breadcrumb mix and bake for 20-25 minutes. Then just slice to serve.