Marinate the pork in the coriander, cumin and olive oil. Dice the sweet potatoes, blanch them and fry gently in a pan to colour them. Make a salsa by sauteing the diced aubergine in some olive oil with the garlic and root ginger, then remove from the heat and add the tomatoes and coriander leaves. Chargrill the pork fillet and serve on a bed of sweet potatoes with the salsa. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 43 (20%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 107.3mg||4 %|
|Potassium 716.6mg||19 %|
|Total Carbohydrate 40.1g||12 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 33.4g|
|Protein 4g||6 %|
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Calories per serving: 210
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