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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Rub the pork all over with 1 tsp olive oil and the paprika and season really well. Quickly brown all over in a non-stick pan. Toss the sweet potatoes in 1 tsp olive oil and season. Put the pork and potatoes on a large non-stick baking tray and cook in the oven for 25 minutes until the wedges are tender and the pork is cooked.
2. Mix the yogurt and chives. Slice the pork and serve with wedges, salad and yogurt.

Per serving

442 kcalories, protein 39.7g, carbohydrate 49.1g, fat 11 g, saturated fat 3.1g, fibre 4.9g, salt 0.59 g

Latest comments and suggestions

• nutty nette

  12 February 2008

  nutty nette rated and commented on this recipe

  

  i am dribling at the thought of this. i will be having it this week for sure

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• Sallyc

  07 April 2008

  Sallyc rated and commented on this recipe

  

  I convinced my 'cookaphobic' boyfriend to cook this for me as the recipe is really easy! We didn't have any chives so we just added lemon juice, salt and pepper to the yoghurt and the whole dish was delicious. We did potato and sweet potato wedges- would definitely make this if you're having friends round or to have with drinks.

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• Linz

  20 April 2008

  Linz rated and commented on this recipe

  

  We didn't have chives either so just had plain yogurt with it, but like Sallyc's idea. The pork took a lot longer than stated to cook, but was really tasty once done.

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• nellyj

  28 September 2008

  nellyj rated and commented on this recipe

  

  Utterly delicious! Really easy and all in one pot.Used creme fraiche and chives for the dip.Def be cooking this again.

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• KatyCooks

  16 February 2009

  KatyCooks rated and commented on this recipe

  

  I made this yesterday and have to say it was a total success. Very tasty and simple to do. The only thing I changed was that I put mint in my yoghurt instead of chives because I couldnt get any. But it was delicious in any case!

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• Ana

  18 April 2009

  Ana commented on this recipe

  I LOVE this! So simple yet tasteful! Have eaten this 3 times in the last tow weeks! Wonderful!

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• DAVET

  26 April 2009

  DAVET rated and commented on this recipe

  

  Made this last night. Cooked the pork and wedges for a little longer then suggested came out perfect. Chive dip was excellent.

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• Giftwrap

  18 October 2009

  Giftwrap commented on this recipe

  This was beautiful. I admit, I just used some ready made chive dip to accompany this. I have since used the sweet potato chips to accompany several other meals; delicious.

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Ingredients

• 300g pork tenderloin fillet, trimmed of any fat
• olive oil
• 2 tsp paprika smoked or regular
• 2 large sweet potatoes , cut into thinnish wedges
• 150ml pot low-fat natural yogurt
• a small bunch chives , chopped
• salad to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 300g pork tenderloin fillet, trimmed of any fat
• olive oil
• 2 tsp paprika smoked or regular
• 2 large sweet potatoes , cut into thinnish wedges
• 150ml pot low-fat natural yogurt
• a small bunch chives , chopped
• salad to serve

Per serving

442 kcalories, protein 39.7g, carbohydrate 49.1g, fat 11 g, saturated fat 3.1g, fibre 4.9g, salt 0.59 g

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