PreP Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

What you need to Get:

2 Packs Pork Mignons with Coriander, Cumin & Lemon Core


+ 3 tablespoons olive oil

+ 2 garlic cloves, minced
+ 1 small red chili
+ 1 onion, diced
+ 2 sweet potatoes, diced
+ 2 teaspoons fresh ginger, grated
+ 1 can coconut milk
+ 1/4 cup vegetable broth


+ 2 large bunches of kale, stemmed and chopped

What you need to do:

1. Preheat oven to 180 °C (Fan forced). Remove all packaging and place the mignons on a greased baking tray. Place baking tray in the centre of the oven and cook for 20 minutes


2. Meanwhile, heat 2 tablespoons of olive oil in a saucepan. Add garlic, onion and chilli and cook for about 1 minute.


3. Add the sweet potato, ginger, coconut milk, and  vegetable broth, and bring to a simmer. Cook, stirring occasionally, until the potato softens, 8 to 10 minutes. Mash the potato until your desired consistency.


4. Add the kale to the mashed sweet potato in batches, and cook over medium heat until wilted, 3 to 4 minutes, stirring occasionally. Remove from the heat and season to taste with salt and pepper.


5. Divide Sweet Potato and Kale among plates, and serve with Pork Mignons.

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