• 150g Pork Tenderloin Pork Tenderloin, roasted
• 160g sweet potato Sweet Potato, baked
• 80g courgette Courgette
• 80g cherry tomatoes Cherry Tomatoes
• 50g salsa Salsa, tomato
• 50g red onion Red Onion
• 15g lime Lime
• 2 tsp fajita seasoning
• fresh coriander

1. 1

   Prep everything first: wash and trim the courgette and cherry tomatoes, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.

4. 4

   Toss the protein and onion in fajita seasoning and cook over high heat until charred. Finish with lime juice and spoon salsa over the top.

5. 5

   Meanwhile, steam or stir-fry the courgette and cherry tomatoes for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: sweet potato first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the fresh coriander.

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